I made my first batch of homemade chicken noodle soup when one of our good friends and her daughter was sick recently. There really is nothing better than a steaming hot bowl of good old fashioned chicken noodle soup when you aren't feeling well. This recipe made a huge batch so hubby and I also enjoyed it even though we weren't sick! And like most soup recipes, this soup tasted even better the next day. It will be hard to eat chicken noodle soup from a can after discovering how easy and delicious it is to make myself!
Homemade Chicken Noodle Soup
Printable Version
Modified From Food Network.com
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick clices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
Kosher salt and freshly ground pepper
4 cups of cooked chicken, shredded
1 handful of fresh flat leaf parsley, finely chopped
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes until the vegetables are softened but not browned.
Pour in the chicken stock and bring to a boil. Add the noodles and simmer for five minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
Sprinkle with the chopped parsley before serving.
