Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING. Inspired by our crack chicken spaghetti bake, this soup has it all – it’s packed with tons of ingredients and yummy flavor. We’re not trying to say that classic chicken noodle soup is old news, but at the same time, this soup breathes new life into the old stand-by and we think you’d be hard-pressed to find someone not totally obsessed with it once they’ve tried it.
So what makes it so drool-worthy? Lots of tasty roasted chicken, naturally, but also plenty of cheese and bacon, along with some dry ranch mix (that stuff is just so good – and versatile!) and a can of condensed chicken soup to make things extra thick and creamy. Music to our ears, if you ask us! Throw in some dry spaghetti that you’ve broken into smaller pieces and then let that bad boy simmer away until your pasta is perfectly al dente. By cooking your pasta in the soup this way you get all the starches mixed in, which act as natural thickeners and help make this recipe as creamy as can be. (There’s that magic word again!)
You’ve got protein, veggies and tons of flavor, making this soup a great choice for any family meal. Everyone loves it, it’s super filling and won’t leave you feeling hungry right after you leave the table, and it’s one of the most comforting dishes you could ever tuck into. Seriously, you need to try this soup…you’ll be hooked in an instant!
2 Tablespoons olive oil
1 small white onion, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, ends trimmed and diced
3 cloves garlic, minced or pressed
8 cups (64 ounces) good-quality chicken stock
3-4 stalks *fresh rosemary (or more/less to taste)
6 ounces wide egg noodles
2 cups shredded cooked chicken
salt and pepper
(optional: chopped fresh parsley for garnish)
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
Serve warm, garnished with extra black pepper and fresh parsley if desired.
Source : allrecipes.com