Easy Chicken Noodle Soup

December 12, 2013

Easy Chicken Noodle Soup

As the temperature continues to plummet across most of the nation, there are very few things that are more comforting than Chicken Noodle Soup! I have vivid memories of my mom giving me the Campbell's version along with a Bologna sandwich and everything was A-Okay in book! This recipe is really easy and is ready in less than 30 minutes. I hope that you and your family enjoy!

Easy Chicken Noodle Soup

Prep Time: 5-10 minutes Cook Time: 20 minutes

Difficulty: Easy Yields: 6 to 8 servings

Ingredients:

1 yellow onion, diced
3 stalks celery, diced
3 to 4 carrots, peeled and diced
3 cloves of garlic, minced
2 tablespoons of extra-virgin olive oil
2 tablespoons unsalted butter
2 (32 oz.) cartons of chicken broth (I use reduced sodium chicken broth)
4 sprigs of thyme & 1 large stem of rosemary (For bouquet garni)
1 dried bay leaf
2 teaspoons Kosher Salt
1 teaspoon ground black pepper
2 cups diced cooked chicken (You may use a rotisserie chicken from a grocery store.)
6 oz. Wide Egg Noodles
1/4 cup Italian Flat-Leaf Parsley, chopped

Preparation Instructions:

In a large Dutch oven, bring the olive and butter to temperature over medium heat. Sauté the onion, celery and carrots for about 7-10 minutes until the onions become translucent. Add garlic to the pot and cook for an additional minute.

Add the chicken broth, bouquet garni, bay leaf, salt and pepper to the Dutch oven and bring to a boil over medium-high heat. Once the chicken broth begins to boil, add the cooked chicken and bring to a boil again. Next, add the noodles to the pot and cook for about 7-9 minutes. Once the noodles are al dente, taste and adjust seasonings accordingly. Turn off the heat and stir in chopped parsley. Serve hot. Enjoy!