Chunky Chicken Noodle Soup | James Beard Foundation

Name: Chunky Chicken Noodle Soup | James Beard Foundation
Ingredients: 2 teaspoons pure olive oil; 1 carrot, chopped; 1 celery stalk, chopped; 1 sweet onion, chopped; 1 garlic clove, very finely chopped; 8 ounces sliced cremini mushrooms; Coarse kosher salt and freshly ground black pepper; 12 cups homemade chicken stock or reduced-fat low-sodium chicken broth; Bouquet garni (see note, below); 1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups); 3 cups shredded rotisserie chicken (about 12 ounces), from one (4- to 5-pound) rotisserie chicken; 6 ounces green beans, stem ends trimmed and cut into 1-inch pieces (about 1 1/3 cups); 2 ounces (1 cup) uncooked egg noodles

www.jamesbeard.org

Shhh. Don’t tell. This soup is really vegetable soup with just enough chicken and noodles in it to warrant the name. And I’ve got another secret: it starts with a rotisserie chicken. Because,...

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Ingredients

2 teaspoons pure olive oil
1 carrot, chopped
1 celery stalk, chopped
1 sweet onion, chopped
1 garlic clove, very finely chopped
8 ounces sliced cremini mushrooms
Coarse kosher salt and freshly ground black pepper
12 cups homemade chicken stock or reduced-fat low-sodium chicken broth
Bouquet garni (see note, below)
1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
3 cups shredded rotisserie chicken (about 12 ounces), from one (4- to 5-pound) rotisserie chicken
6 ounces green beans, stem ends trimmed and cut into 1-inch pieces (about 1 1/3 cups)
2 ounces (1 cup) uncooked egg noodles