It was raining all day yesterday and Gabe and I are still recovering from almost 2 weeks of being sick so I decided to make the ultimate comfort food….chicken noodle soup. I made mine Filipino style (aka. chicken sopas) which is basically just adding milk at the end of the cooking process.
It was the perfect meal on a cold, rainy day and I made it in less than 1 hour. Give it a shot, you will love it!
Prep time: 15 minutes
Cook time: 30 minutes
2 tsp avocado oil
1 small rotisserie chicken (I got mine at Sprouts) diced small
4 cloves of garlic minced
1 medium onion diced
5 small carrots, peeled and diced
2 celery sticks diced
1 pack of egg noodles (can also use macaroni noodles)
2 pints of organic chicken stock
1 cup of milk
1 tsp of fresh thyme
salt and pepper to taste
What To Do:
Boil egg noodles.
Chop up all your veggies and set aside.
Remove the chicken skin from the rotisserie chicken and cut it up into bite size pieces.
In a large pot, heat up the avocado oil in medium to high heat.
Add garlic and onions and sauté until the onion is transparent being careful not to let the garlic burn.
Add carrots, celery and thyme.
Sauté until vegetables get softer but maintains its firmness.
Season with salt and pepper.
Stir and continue to cook for 5 minutes.
Add the chicken stock.
Bring it to a boil.
Add egg noodles.
Stir it all together.