Oh my little picky eater has become an explorer of all things soup lately and I am happy to indulge. In fact, I should say ‘we’ are happy to indulge.
See my husband and I have become a soup-making duo this week and even though it makes for late nights, we would have it no other way. The best part of it is our little bantering sessions that go on while we are in the kitchen. I think we should be on camera as I would think we would make a few people giggle or even belt out the occasional ‘Oh…Smackdown’ or ‘Psyche!’
So, back to my little soup monkey: out of the blue on Tuesday night, he said ‘I want chicken noodle soup’. So, I sauntered (yes, envision me sauntering) to the store before the big storm came for the soup supplies. I wanted to make the organic chicken purchase a bit more economical so I grabbed the whole organic chicken instead of breasts. I figured I could make a huge pot of soup and still have some meat for Panini or Quesadillas. Yum!
Classic Chicken Noodle Soup for The Soul
2 Tbsp. olive oil
1/2 large sweet onion, diced
1 cup carrots, diced into quarters
1 cup celery, diced
2 large cloves garlic, peeled and minced
8 cups low-sodium organic chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
2 bay leaves
3 cups cooked shredded organic chicken
3 cups egg noodles, cooked
salt and ground black pepper
1. In a large pot, heat olive oil over medium-heat and saute onions, carrots, celery and garlic for 8-10 minutes or until onions are translucent.
2. Add the broth, thyme, rosemary and bay leaves and bring to a boil. Stire well, reduce heat, and simmer for 45 minutes. Add in chicken, allow to simmer for 10 minutes and then begin the seasoning. Add a bit of salt and pepper, stir, taste. Repeats until just right.
3. Meanwhile, bring a pot of water to a boil and cook noodles according to package instructions but only until cooked.
4. Remove bay leaves from the soup, add noddles, stir and serve.