The best Chicken Noodle Soup Recipe for you That Gets Me Through Winter
The best Chicken Noodle Soup Recipe for you That Gets Me Through Winter
Do I have to confess? Up until recently, I'd never ever made chicken soup with noodles. My childhood memories are filled with the aroma and taste of a particular delicious and salty canned soup that never had enough noodles, and often over a lot of chicken bits. Additionally,
it was a food that was reserved for those who were sick. There wasn't many reasons to eat itother than.
When I was a grown-up the chicken noodle soup was at the bottom of the burner, literally. There's no chicken noodle soup without chicken.
Also, unlike some good chili recipes that have great all-vegetarian variations, this was something that my (mostly) vegan self had never thought of making. There's a single commandment that is the only one at my house: Thou must not handle the raw carcass (hence that self-imposed vegetarianism).
Every good Chicken Noodle Soup recipe I tried seemed to require boiling a whole bird and then making my broth at home. Nope. There's no way.
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Rotisserie Chicken Noodle Soup
Photography and Styling: Caitlin Bensel
In the meantime, a few weeks ago, I was suffering from chicken noodle as a subject as temperatures fell from the 90s of boiling to more bearable 1970s and 1980s.
It seems that this is sufficient reason to enjoy an avalanche of all things warm and cozy. This is why I found myself looking through recipes for chicken noodles, thinking about a warm bowl, but not quite ready to face the challenge. Then, I came on this Rotisserie Chicken Noodle Soup recipe and, in a flash an entire new world was opened to me.
Recipe: Rotisserie Chicken Noodle Soup
The moment I saw "rotisserie," I ran to the grocery store to buy the ingredients. I'm hooked because the recipe is simple and adaptable.
For a flippant, instructions-and-ingredients-are-suggestions type of cook, a foolproof recipe that is great pretty much any which way is always a standout.
My first suggestion? the plain cooked chicken. After that, I switched egg noodles with ZENB's gluten-free yellow Pea pasta that had the same texture and taste that regular noodles.
I thought about removing the Italian seasoning but, after searching the the spice cabinet I was able to find an entire bottle.
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After adding more than the recommended quarter teaspoon of black pepper. I was left with the perfect (slightly hot) chicken noodles soup that smelled like my childhood, and tasted very similar to it as well. It was raw-meat-free and, with pasta, I could actually enjoy eating.
This, my dears is the soup made of chicken noodles recipe that will get me through winter.
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