This season is just the best for soups! I had read a couple recipes and used a little bit of this and a little bit of that and made my own recipe! This is such a great treat for a cold day. You can also warm it up the next day and enjoy for lunch! I used a fully cooked rotisserie chicken but you can cook your own chicken and add it in. A great idea would be to add some leftover turkey instead of chicken after Thanksgiving and have Turkey Noodle Soup! It sure hits the spot!
Servings: about 4
Time: 30 minutes
Ingredients:1 and 1/2 tablespoons butter
2 carrots, chopped
2 stalks of celery, chopped
1/2 onion, chopped
2 sprigs of thyme
2 sprigs of oregano
2 bay leaves (fresh)
Half of a lemon - halved into two pieces
1 and 1/2 tablespoons flour
4 cups of chicken broth
1 cup diced up rotisserie chicken (or any other chicken)
1 cup of pasta (I used Campanelle)
Salt/Pepper to taste
Directions:1. Put your pasta to cook and boil according to directions on the box.
2. To a soup pot, melt your butter.
3. Add in your chopped carrot, celery, and onion. Let that soften a little bit.
4. While it's cooking, throw in your oregano, thyme, basil, and lemon. I squeezed the lemon and then just threw it in to cook with the veggies. Salt and pepper as needed.
5. After the vegetables have softened, add in your flour and make a roux.
6. After your flour is fully mixed and incorporated, add in your chicken broth, one cup at a time.
7. Once the broth is all in, bring to a boil. Once it starts boiling, bring it down to low and cover. Let it simmer for about 10 minutes
8. After 10 minutes, add in your chopped chicken. You can add more or less, as your heart desires! Simmer another 10 minutes.
9. Add in your drained pasta and serve!
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