January 6, 2015

Chicken Noodle Soup

It seems as though everyone decided yesterday that they were going to post their Chicken Noodle Soup recipes, but I missed the memo. So here's the recipe I whipped up Sunday afternoon. This was perfect to come home to last night as the wind picked up here in NYC. Nothing better than a nice hot bowl of soup. Ok, maybe a mug of hot chocolate. But I took care of that too LAST NIGHT! Enjoy the soup recipe below - quick and easy!

Chicken Noodle Soup

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots chopped
  • 2 celery ribs, halved chopped
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles (mine was VERY noodley so use less if you prefer)
  • 1 1/2 cups shredded cooked chicken (I used a rotisserie chicken)
  • Salt and pepper

  1. In a large soup pot over medium heat coat with oil. Add onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until vegetables are soft but not browned. 
  2. Pour in chicken stock and bring to a boil. 
  3. Add the noodles and simmer for 5 minutes. 
  4. Fold in the chicken, and continue to simmer for a few minutes to heat thoroughly.
  5. Season with salt and pepper and serve. 

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