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.

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