Simple Chicken Noodle Soup Recipe
Jul 29, 2011 1:06 pm
What's not to like about chicken noodle soup?
By
Chicken noodle soup just may be the ultimate comfort food. The smell of the mirepoix simmering in the pot can enliven a room, and the taste of the finished product makes small children and hulking he-men feel instantly better. (Unless you're a vegetarian, which is great, but why are you looking at this recipe when you should be looking at these.)
This recipe isn't for some dainty first-course soup. Serve this chicken noodle soup with a big chunk of sourdough and good butter and it's a meal in itself.
Servings: 4 to 6 servings
Ingredients
olive oil, for cooking
1 medium onion, diced
2 carrots, peeled and sliced
2 ribs celery, sliced
2 cloves garlic, fresh, peeled and minced
1 bay leaf
2 quarts chicken stock
1 1/2 to 2 cups chicken*, cooked and shredded
8 ounces egg noodles, dry
Directions:
- In a large soup pot over medium heat, coat the bottom with olive oil, about 1 tablespoon.
- Add the onions, carrots, celery and cook until the onions are translucent. Don't brown them.
- Add the garlic and cook stirring for another two minutes.
- Add the bay leaf and chicken stock. Bring to a simmer.
- Add the noodles and cook for 10 minutes. Add the chicken and simmer for 5 more minutes. Serve hot.
* For chicken, use white or dark meat — whatever your preference. Or better yet, use leftover roast chicken.
Level of Difficulty:
Easy
Prep Time:
15 minutes
Cooking Time:
25 to 30 minutes
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