• Chicken Noodle Soup



    We used frozen egg noodles {Mrs. Reams is the brand} instead of the ones called for in the recipe {egg noodles from a bag}. My Grandma made a ton of dishes with those hearty noodles and it’s just a comfort/preference thing for me/us. If you do it that way, cook them in chicken broth a tad under al dente, so they can still absorb all the awesome goodness of the broth yet to come.

    from No More to Go, also pictured with Cheddar Biscuits


    • 2 tablespoons olive oil
    • 1 cup onion, chopped
    • 3 cloves garlic, minced or pressed
    • 1 cup carrot, chopped, about 2 medium
    • 1 cup celery, chopped, about 2 ribs
    • 4 sprigs thyme
    • 1 bay leaf
    • 8 cups chicken stock
    • 8 ounces dried wide egg noodles
    • 1 1/2 cups shredded rotisserie chicken
    • kosher salt and pepper
    • parsley, optional


    Heat oil over medium high in a large stock pot. Once the oil begins to shimmer add onion, garlic, carrots, celery, thyme, and bay leaf. Let saute for about 8 minutes or until onion is translucent and carrots start to become tender.  Add chicken stock and bring to a boil. Once boiling, add in noodles and cook for about 5 minutes.  Add chicken and continue to simmer until noodles are tender.  Season with salt and pepper, remove thyme stems and basil leaf.



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