Homemade soup in minutes

November 10, 1:42 PMSpringfield Cooking ExaminerApril Hall

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This chicken soup skips the time-consuming steps.
April Hall

Chicken soup is good for the soul. A great comfort in the cold weather or just when you’re fighting a cold, making it from scratch takes hours. However, if you’re willing to take advantage of some shortcuts, you can have homemade soup as easy to whip up as an after-work stir fry.
This recipe uses a store-made rotisserie chicken available at most markets. Keep in mind your local Acme has “Cheep Chicken Monday” with discounts on rotisserie birds.

Shortcut Chicken Soup

Ingredients:

Rotisserie chicken
32 oz. store-bought chicken stock
2 carrots
1 cup peas
1 celery stalk
2 heaping cups of uncooked egg noodles

Directions:

Pour chicken stock in a pot. Pick the meat off of half of the rotisserie chicken and add, in bite-sized pieces, to the stock. Dice carrots and celery and add to the pot. Simmer until carrots are just tender and add peas.
Bring soup to a boil and add noodles. Boil until noodles are al dente and serve.