Something magical happens whenever I eat chicken noodle soup to get over feeling yucky. It's a classic comfort food for sure. And making it homemade adds a special touch.

I even love smelling it cooking and how just the scent seemed to give me added strength. Wonder if it's all in my head, but whatever it is, it's a love affair I have with this soup that warms my body and heart. I borrowed this recipe from my mother, but I changed it up just a bit.

Instead of cooking a whole chicken like she did, I take a shortcut by starting out with a rotisserie chicken. I only have to skin and cut it into pieces to set aside while I deal with the rest of the ingredients. This is such a timesaver for me. I add leeks to my soup because I LOVE its mild onion flavor and of course I must add chopped parsley!


Here's what you need:

1 rotisserie chicken, skin removed, diced
1 pkg. noodles (your favorite)
fresh celery, chopped
green onions, chopped
half of leek, cleaned and chopped
1 can of low sodium chicken broth
1 cup diced carrots
1/4 cup vidalia onion, finely chopped
kosher salt and lemon pepper, to taste
fresh parsley, chopped

Optional: If you want your soup to be a bit on the creamy side, add 1 can of cream of chicken soup.

Set aside diced chicken. In a pot, saute all the onions and leeks until translucent. Cook noodles according to package directions. After onions are done, add the broth, carrots, celery, and when the noodles are done, add them to the soup too. Finally add the chicken. Here's where you can add 1 can of cream of chicken soup only if you want it thicker, if not, omit this step. Salt and pepper to taste. Simmer for about 15 minutes. Top with fresh parsley and serve. I like to have a baguette or crusted toast for dipping!