Chicken noodle soup used to be one of those things I never would have thought to make from scratch. After all, chicken noodle soup comes from a can, right? And to be honest, I kind of LIKE soup that comes in a can. That is, until last winter when I was feeling a little under the weather, and one of the teachers I was working with brought me some that she had made (thanks Kaitlin!). It wasn’t long after that that I tried making a batch of my own. This recipe makes a lot, but that tends to work perfectly for me – during the school year, I try to make a large batch of something on Sundays, and then eat it for lunch throughout the week. The leftovers can also be frozen, or you can always halve the recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 quarts (8 cups) chicken stock
- 2 cups cooked shredded chicken
- 2 cups wide egg noodles
- salt & pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
Directions
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Saute the onion, carrots and celery until softened (8-10 minutes). Add in the chicken stock and shredded chicken and bring to a simmer. Add the egg noodles and simmer for 10-15 minutes, or until the noodles are cooked to your liking. Remove from heat and season with parsley, salt and pepper to taste.
Oh Ali, somehow I knew that from that young girl who loved baking cookies with her mom for Christmas, something bigger were in the cards, I enjoy learning new recipes, so much that my kids got together and gave me an Ipad for Christmas with the food network app. now, not only I will check the food network channel, but I will also follow your blog. So far, everything looks delicious. The best of luck to you and Happy New Year to you, your fiancé and Amber. Love, Sue.
Thank you so much for the sweet note Sue! I hope all is well with you and your family, and that you enjoy reading the blog!