Tyler was sick this weekend so I needed to call in a comfort classic...and this is definitely one of the best comforters. I used this amount of ingredients to make enough soup for 8-10 servings. The ingredients can be adjusted for quantity and taste. Sometimes I like to add potatoes for a heartier stew-like soup but, make sure you add more liquid to compensate for the starchiness of the potatoes.
2 T. Olive oil
2-3 Carrots
2-3 Celery stalks
1/2 medium Onion
Chicken
2-3 Carrots
2-3 Celery stalks
1/2 medium Onion
Chicken
(I used the rest of last nights leftover rotisserie)
32 oz. Chicken stock
3-4 C. Water
Fresh Thyme
Bay Leaf
1 bag. frozen Egg noodles, thawed
salt & pepper,to taste
32 oz. Chicken stock
3-4 C. Water
Fresh Thyme
Bay Leaf
1 bag. frozen Egg noodles, thawed
salt & pepper,to taste
1.Slice carrots, celery, & onions. Rinse & pat dry fresh thyme.
2.In a large pot, over medium heat, add oil, thyme, and vegetables. Cook until translucent & somewhat tender.
3.Add chicken,chicken stock, water, and bay leaf, these can all be adjusted for what flavor you like. Let flavors absorb for about 20 minutes over low heat.
4.Add thawed egg noodles, salt, & pepper. Cook over low heat for about an hour, depending on when the noodles are ready. I like to let it cook slow & low for a while to really give good flavor.
5.Remove Bay leaf. Serve and Enjoy!
