This is the time of year you want to make this soup. You know, around the holidays when you don’t have tons of energy or time to make a full blown meal. Oh wait,…that’s like every other day. Ha! Anyway, this soup comes together SO fast because I use the prepackaged Costco rotisserie chicken. If you don’t already buy it this way, please start! So much easier, so much flavor and oh so convenient.  I don’t use this chicken in all my recipes but recipes like this, it’s just perfect!  My kids devour this stuff and left overs are so good too! I mean, who doesn’t love a good chicken noodle soup? I like to cook my noodles in a separate pot so that I can add them to the soup individually. This way it won’t make the soup part cloudy and it won’t make the noodles soggy the next day. Win/win. You can make the soup part in the Instant Pot very quickly but I was already using my Instant Pot for another recipe so stovetop it is. It comes together start to finish in 20-ish minutes.  Poultry seasoning is a great short cut because it’s basically an all in one for savory herbs that go perfectly in this soup. Marjoram, thyme, rosemary, and a teeny tiny bit of nutmeg. Side note: I used regular noodles since my little guy is allergic to egg or else I would use egg noodles! Full recipe below.

Find this base at Costco for around six dollars (I may be way off).

**Costco also has these adorable bowls, 6 for $20. They stack so well which is a huge plus for me!

Chicken Noodle Soup

1 teaspoon dried parsley
1/2 teaspoon dried basil
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
2 Tablespoons minced garlic
salt to taste
1 pound chicken (or 1/2 of the package of Costco rotisserie chicken) roughly chopped.
8 cups water
5 teaspoons Better Than Bullion or chicken base powder
4 carrots, peeled and chopped
4 stalks celery, chopped
1 onion, diced
1 Tablespoon oil
1-2 cups of noodles

1. Heat oil in large sauce pan, add in onions, celery and carrots. Cook until just tender.
2. Add in garlic, basil, poultry seasoning, parsley, pepper and chicken base. Cook 1 minute.
3. Add in diced chicken and water and salt to taste.
4. Cover and simmer until veggies are tender.
5. In a separate pot, bring water to boil and cook pasta until tender.
6. Drain noodles and add into bowls when serving soup.