When then winter chill rolls in, there is nothing better than Chicken Soup! It’s also a yummy part of any Hanukkah meal, a Jewish holiday my family celebrates. I’ve never quite been able to make the perfect soup with the flavor that I craved until now! This recipe is easy and has the perfect flavor!
1 Rotisserie Chicken
1 bag of frozen Mirepoix blend (carrots, onions and celery)
1 tsp of diced garlic (about 2 cloves)
2 boxes of chicken broth (I always keep a 3rd on hand just in case there a lot of meat or noodles)
2 Tablespoons of Butter (olive oil will work too)
Fresh Dill or 2 TB of Freeze Dried Dill (as shown)
Remove all chicken from the bone and shred or cut into small bite sized pieces.
Melt butter in a large stock pot. Add the frozen vegetables and saute on low until soft and the onions are translucent.
Add chopped chicken and stir well.
Add both containers of broth and allow to come to a boil. Reduce heat to simmer.
Add dill and stir well. Place top on pot and allow to simmer for about 20 minutes.
At this time if you would like to add noodles, pour about 6-8oz of noodles in the pot and allow to cook for another 15-20 minutes.
Note: I cook my noodles separately and add them before serving because of gluten intolerance. My children love the alphabet noodles so I use those. They can be found for around 35 cents a bag in the Latin American foods section of Smith’s.
I’m awful at remembering fresh herbs. I found these freeze dried herbs and they’ve saved me more than once! Dill is really the shining star of this soup and makes the flavor pop! No matter how many times I have made it I keep forgetting to buy it fresh, but I always have this back up in the pantry! These are the best idea ever!!! They have garlic too!
My family can’t get enough of this soup and it’s saved me a fortune in deli take out! Try it and let us know if it warms your belly this winter! It’s delicious with a sandwich or just buy itself! There’s nothing more uplifting than chicken noodle soup!