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.
- 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
- 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.