Chicken Noodle Soup and Reminders

If you are one of those "make it from scratch all the time" cooks, you might want to skip this post. This recipe, if you can call it that, is super simple. It's also really good and most important to me, really fast.

What you need:

2 boxes chicken broth

2 cans Campbell's chicken broth

2 T. butter

2 T. olive oil

chopped carrots and celery

salt and pepper

1 rotisserie chicken from your grocer's deli

12 oz. noodles

1/2 - 1 t. Lawry's Seasoned Salt

Start out with butter and olive oil in a soup pot.

I get these containers of prepared carrots and celery.

Chop enough to equal about 1 cup.

Add chopped carrots and celery to pot.

Add salt and pepper.

Cook a few minutes stirring frequently.

Add all the chicken broth.

Add both breasts, torn or chopped, of the rotisserie chicken.

(You can add the dark meat too but I usually give it to my dog.)
If there is juice in the chicken bag pour it into the soup.

Bring to a boil and add the noodles.

Sprinkle 1/2 t. Lawry's Seasoned Salt into soup.

Taste and if it needs more flavor add another 1/2 t.

For a thicker soup add more noodles.

You can always thin it out with more broth or even water.

Simmer for about 20 - 30 minutes.

You can use any kind of noodles. Kluski noodles are especially good if you can find them.

This is a no-fuss dinner that's filling and tasty.
It's great left over too.

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