Chicken Noodle Soup

Chicken noodle soup. It doesn't get any more basic or traditional than that.

I was searching for a new chicken noodle soup recipe and found one with five stars and great reviews.  This soup also included a recipe to make your own broth. Awesome right? Wrong. This chicken broth was quite possibly the worst broth I ever tasted. No lie. It wasn't too watery, or lacking in flavor - the flavor was just off.

Looking back on it, the soup would have been great with some store bought chicken broth or a different broth recipe. The chicken, vegetables and noodles were all amazing. It was the broth that ruined it all.

I've revised the recipe to solve the broth problem. I recommend using canned chicken broth and a rotisserie chicken. Stay tuned for a future post all about broths: chicken, beef and vegetable.

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, sliced into 1/2 inch. pieces

2 celery stalks, halved lengthwise and cut into 1/2 inch. slices

4 fresh thyme sprigs

1 bay leaf

2 quarts of canned chicken broth

8 oz. dried wide egg noodles

1 1/2 cups shredded cooked chicken (I recommend rotisserie chicken)

Kosher salt and black pepper to taste

1 handfull fresh parsley, finely chopped

In a medium stock pot heat 2 tablespoons of olive oil over medium heat. Add the garlic, carrots, celery, thyme, and bay leaf. Cook the vegetables for about 6 minutes until they are softened.

Once softened, pour the chicken broth into the stock pot and bring it to a boil. Add the egg noodles to the stock pot and cook according to the package, about 5 minutes.

After about 5 minutes, stir in shredded chicken and continue to simmer for a few more minutes to heat through. Season with salt and pepper to taste. Garnish with cilantro before serving. 

'Till next time,

Caroline