Chicken Noodle Soup
Ingredients
cooked shredded chicken ( I put a whole chicken in my crockpot the day before I'm going to make soup and use some of that. You can add as much or as little as you like!)
1 pkg egg noodles
2 boxes chicken stock
1 carrot
2 stalks celery
1/2 onion
1 tsp dried thyme
1 tsp dried parsley
salt and pepper
First chop your carrot, celery, and onion. In a large stock pot or french oven heat olive oil and toss in carrot and celery first. The carrots and celery take longer to soften than the onion so you'll want to give them a head start. Saute carrots and celery for approximately five minutes and add in chopped onion. Add a generous sprinkling of salt and pepper. Saute over medium heat until veggies are soft.
Next, pour in the chicken broth, making sure to stir up and loosen any bits that may be stuck on the bottom of the pot from the veggies!
Bring the chicken broth to a boil and then add in the egg noodles.
I like to use the extra broad ones.
Cook the noodles until soft. About 8-10 minutes. Next, add in as much shredded chicken as you like. At this time I also add my herbs. You can also use fresh herbs in this, but I usually use dried just because I always have those on hand.
Simmer over low heat for about 10 minutes until chicken is heated through.
Because I am the worst food blogger ever, I forgot to take pictures of the finished product! Doh!
This soup is hearty enough to eat by itself or perfect alongside a sandwhich! It's definitely one of my husband's favorite meals!
Enjoy!
Love and Blessings!
Kristen
