Chicken noodle soup is something I never considered making until I first saw this recipe on my friend Tara’s blog last year. I hated this type of soup as a child, but that can most certainly be blamed on the fact that I never had a homemade version until I made this one a few days ago. Eric and I have both been mildly sick for the past week, and this soup was exactly what we needed to feel better.
This soup is a far cry from the canned variety. It has everything the canned kind lacks – flavor, color, freshness, texture. Since it was unseasonably cool in Virginia last weekend, this meal turned out to be just the comfort food we were looking for. Even with store bought chicken stock this soup still had an enormous amount of flavor, which is pretty crazy considering its total cooking time is less than half an hour. I can’t wait to try it again with homemade stock, and I know we’ll be making this several more times once winter hits. With minimal ingredients and time, this soup is perfect for a busy weeknight (or, you know, a weekend night where you want nothing more than to snuggle under the blanket on the couch and watch How I Met Your Mother).
- YIELD: 4 servings
2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)
¾ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
¼ cup chopped fresh parsley
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.
Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.