Goodness gracious...it is COLD here in Nashville today. When I drove my little guy to school my car thermostat read 6 degrees! Yikes! Between the frigid temps, crazy flu bugs, and rampant cold viruses, a cup of chicken noodle soup, aka Jewish penicillin, is needed more than ever. So, today I'm making a big ole pot of chicken noodle soup. It's quick and easy: chicken (shredded rotisserie chicken works great), egg noodles, canned chicken stock, onion, celery, carrot, salt, pepper, and a few herbs. Heat it up and you're good to go. Make some for dinner tonight!
Homemade Chicken Noodle Soup
1 Tbsp olive oil
1 Tbsp butter
1 medium onion, diced
4 carrots, diced
3 celery stalks, diced (leafy greens ok)
2 quarts chicken stock (or 1 quart chicken/1 quart vegetable)
1 tsp dried thyme (or basil or oregano...whatever you have on hand)
1 tsp dried parsley (or a few tablespoons of minced fresh)
1 bay leaf
salt and pepper to taste
8 oz wide egg noodles
Meat from 1 rotisserie chicken (or 2 lbs baked chicken breast, shredded)
In a large stock pot, heat oil and butter. Add onions, carrots, and celery and sauté until soft but not brown. Add stock, herbs, and bay leaf and bring the mixture to a boil. Remove bay leaf. Add noodles and simmer for about 5-6 minutes or until the noodles are soft. Add the shredded chicken and heat a few minutes longer. Season with salt and pepper to taste. Enjoy!
Note: If the soup becomes too thick, feel free to add a few cups of water or white wine before you add the chicken.
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