This recipe comes from my childhood best friend, Emily.
Emily and I grew up together in a small town in Ohio. I actually met my husband through Emily! She married Jeff’s childhood friend from Arkansas and Jeff and I met at their wedding. We both lived in Alabama and were single at the time. The rest is history!
If there was no Emily, there would be no Ireland Circus of 5. I have a lot to thank her for. While we live in different states now, we still chat daily. We chat about parenting and like to swap recipes for our combined 9 children.
This is the best homemade chicken soup recipe I’ve ever had and Emily was generous enough to allow me to share it with you.
Make a pot of this soup on a weeknight and cozy up with a bowl under a warm blanket. You won’t be disappointed.
EMILY’S CHICKEN NOODLE SOUP
INGREDIENTS:
- 2 tablespoons butter
- 1 Rotisserie Chicken, shredded
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 1 small yellow onion, chopped
- 1 large package frozen Mrs. Reames Noodles
- 3 large boxes of chicken stock
- 2 tablespoons Better than Bouillon roasted chicken base
- 1 teaspoon thyme
- 1/2 teaspoon fennel seeds (crushed)
- 1 teaspoon poultry seasoning
- 1/2 cup heavy whipping cream or half and half
- Salt and pepper to taste
INSTRUCTIONS:
- In a large soup pot melt butter and sauté vegetables until tender and fragrant.
- When veggies are sautéed, add chicken stock, bouillon, seasonings and shredded chicken and bring to a boil.
- Add noodles and turn burner to low, cook for about 20 minutes until noodles are soft.
- Lastly add in heavy whipping cream.
- Add salt and pepper to taste, if desired
- Serve with crusty bread and enjoy!
