Now that winter has finally arrived in Maryland, I’m all about the comfort foods, but without being too heavy. One of my favorites, and my family’s too, is chicken noodle soup. Trust me, no can is necessary here, and you’ll have soup that’s tastier and without all of those preservatives. Plus, it’s budget friendly too.
Chicken Noodle Soup
- 1 tablespoon olive or vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, leafy tops removed, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken broth, low sodium or homemade
- 4 to 8 ounces egg noodles
- 1 1/2 cups cooked chicken, shredded into small pieces (a Rotisserie chicken is great for this!)
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
Place an 8 quart pot over medium heat. Add the oil to the pot and allow to warm briefly. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook, stirring frequently, over medium heat for 6-8 minutes, until the vegetables are softened but not browned. Add the chicken broth to the pot and bring to a boil. Immediately reduce the heat to a simmer and cook for 20-30 minutes. Add the egg noodles and chicken and allow to simmer an additional 10 minutes, until noodles are soft. Add parsley and serve.