Roasted Chicken Noodle Soup

Chicken Noodle
Chicken Noodle

A comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Corporate Chef Jeremy McLachlin has put together this simple to make comfort-food recipe.

Roasted Chicken Noodle Soup

Serves 4

Ingredients

1 chicken, roasted, meat picked
8 cups chicken stock
1 fluid ounce canola oil
8 ounces diced carrots
2 ounces sweet onions
12 ounces diced celery
4 ounces chanterelles
4 ounces minced garlic
8 ounces fresh spinach fettuccini
2 ounces chopped parsley
1 dash salt

Directions
  1. Place oil in sauce pot over medium heat.
  2. Add vegetables and sweat until tender.
  3. Add chicken stock and bring to a simmer.
  4. Finish with chicken meat, cooked pasta and chopped parsley.
  5. Season to taste.
Stock Ingredients

1 each bones from roasted chicken
3/4 gallon cold water
8 ounces diced onion
4 ounces diced celery
1 bay leaf
1 tablespoon kosher salt

Stock Directions
  1. Place oil in sauce pot over medium heat.
  2. Add vegetables and sweat until tender.
  3. Add chicken stock and bring to a simmer.
  4. Finish with chicken meat, cooked pasta and chopped parsley.
  5. Season to taste.

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