This is one of my favorites. Mostly, because it's always so f*$king cold in SF where we live and secondly because everyone eats it. Plus it's a flexible recipe. However...the onion is an absolute must...for those who dislike the great onion. :)
½ Store bought roasted chicken (or in my case left over lemon and garlic roast chicken)
1 Medium white onion
1-2 Garlic Cloves, minced
1 box of chicken stock (we use the organic trader joe’s)
handful of noodles (any kind: spaghetti, penne…)
½ tablespoon of rosemary or thyme
pinch of red pepper flakes (optional)
salt and pepper to taste
- Chop onion, carrots, and garlic and cook in 1 cup of the chicken broth over medium-high heat. Add a tablespoon of olive oil. Cook until onion is translucent and slightly soft.
- Shred chicken
- Add remaining chicken stock to pot and add chicken.
- Add thyme or rosemary (not both) and the red pepper flakes
- Add noodles and continue to cook for 8-10 minutes
- Soup is ready when noodles are tender
- Add salt and pepper to taste.
- If you want to have more control over the salt, buy low sodium chicken stock.
- It’s always good to buy a lot of chicken stock. Sometimes I use 2 boxes or 3 cans if I’m making it for more people.
- My sister likes celery in her’s which adds salt so if you use it chop 1-2 stalks of celery and add in with the onions, garlic, and carrots
- I highly recommend using fresh herbs with this soup. If you use dried rosemary and thyme only use about 1 tsp. Dried herbs are stronger than fresh.
- When someone is sick in our house we use grated ginger instead of the herbs.