Chicken noodle soup is that friend you can sit next to without saying a word but still feel relaxed and content with their company. It provides solace on a crummy day and thankfully I have a recipe that is really easy to make if you keep a few key ingredients on hand.
First you need some leftovers from a rotisserie chicken (or you can double the recipe and use a whole one). You also need the jelly from the bottom of the container, the congealed chicken juices are crucial to providing flavor. I talk about Borsari seasoned salt a lot, it may seem expensive but a little bit goes a long way. The citrus blend has lemon peel, garlic, basil, rosemary, and a pinch of nutmeg. It's wonderful. This recipe can be easily adapted based on what you have on hand and your needs, use it as a guide.
What you need:
1 lb of shredded chicken from a rotisserie chicken plus the congealed juices from the bottom of the container.
1 stalk of celery plus leaves, finely chopped
1 large carrot, peeled and chopped
1 small onion, finely chopped
1 tsp Borsari citrus blend
1 tsp dried paisley
2 quarts of low sodium chicken broth
1 Parmesan rind
1 cup of small noodles
salt and pepper
Instead of butter and oil I put a few tbsp of congealed chicken fat/juice on the bottom of a soup pot and add the celery, onion, and carrot. Add a pinch of salt and pepper and soften the vegetables over medium heat, stirring occasionally. After about 5-7 minutes it should be very fragrant and the onions translucent. Next add the Borsari salt (could sub a 1/2 tsp of lemon zest, dried garlic, and pinch of dried basil, and rosemary, and maybe a 1/5 tsp of nutmeg...rough estimate). Cook for one minute then add the broth and chicken. Bring to a boil and then reduce to a simmer. Drop in the Parmesan rind and cook for 15 minutes. Remove the Parmesan rind and then drop in the noodles and cook according to their package directions. I used rotini and it took about 8 minutes. Time to enjoy : )