Fall soups have to be one of my favorite parts about the change in seasons…. typically hearty, full of vegetables, and always enough for easy leftovers the next day. Everything from a vegetarian chili to a delicious lentil blend… soups typically make the weeknight menu once a week during the cooler months.

My mom has been making a delicious chicken and rice soup, from the Zov’s cookbook, for years now and it’s always been a family favorite. Yet, it’s a little labor intensive, and takes about 1.5 hours… more than what I have time to spend on a weeknight meal. So last year we came up with a semi-homemade chicken noodle soup recipe and it’s been our go-to, easy, midweek, soup recipe ever since. I just pick up some pre-shredded rotisserie chicken from the store, which is the main time saver in this recipe. Then we use thick noodles, instead of rice (and if you use rice, just use a quick cooking rice to cut down on the time), to give it some extra heartiness. It’s good the evening of… and sometimes even better the next day!

I hope this makes your weeknight soup craving a little easier to achieve!
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EASY WEEKNIGHT CHICKEN NOODLE SOUP

1.5 lbs shredded chicken
5 carrots, peeled, and cut
5 celery stalks, cut
1 large onion, diced (I purchase them pre-chopped sometimes)
12 cups of chicken broth
1 package of noodles (we like Cappellao’s fettuccine noodles… they’re made from almond flour, so gluten free)
2 tsp kosher salt
2 tsp season salt
2 tsp thyme

Directions:

Add 2 tbsp of avocado oil to a large pot, toss in celery, carrots, and onions. Sauté for about 10 minutes until softened.
Add in the chicken broth, kosher salt, season salt, and thyme. Cover and bring to a boil, then simmer and allow carrots to cook, about 15 minutes, or until carrots begin to get soft (if you’re using regular pasta, I would toss it in at this time)
Toss in shredded chicken, and the almond flour pasta if that’s the routine you go (it only takes 3 minutes to cook).
Dish out and serve (we enjoy our with Simple Mills crackers)

Enjoy!