That’s right. There are no noodles in this soup and there’s no need for them. The endless amounts of juicy white and dark chicken meat, chunks of flavorful carrots, and little pieces of tender celery (don’t forget the celery leaves as well!) are all you need to make this comforting and familiar soup. We hardly get sick anymore (since following a Paleo lifestyle) but a few weeks ago we went to Wisconsin Dells on a mini vacation and as soon as we got back home, the colds came. This soup was the only thing I craved. I even drank it out of a coffee mug for breakfast one morning. And if you can make it with homemade chicken stock, even better. So whether you’re healing from a cold or just in the mood for a hot cup of soup, this recipe hits the spot every time.
Chicken Noodless Soup
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- 1 rotisserie chicken cut into large bite-size pieces
- 7-8 large carrots peeled and roughly chopped
- 2 celery stalks thinly sliced (including the leaves, adds flavor)
- 1 large yellow onion chopped
- 2 tablespoons butter
- 2 teaspoons salt
- 1 1/2 teaspoons Italian seasoning
- 2 garlic cloves finely chopped
- 6 cups chicken stock
- In a large soup pot or dutch oven, melt the butter over medium heat.
- Add in the onion and cook until it starts to become translucent. Roughly 5 minutes.
- Then add in the carrots, celery, chicken, Italian seasoning, salt, garlic, and chicken stock. Cook a remaining 20 minutes or until the vedge becomes soft. Leave the lid on and reduce the heat to low after the soup starts to boil.
- Serve piping hot in coffee mugs or shallow bowls and enjoy.
- Servings : 4-6
- Ready in : 40 Minutes
- Course : Lunch & Dinner
- Recipe Type :