Chicken Noodle Soup

There’s something about cold weather that makes me want a warm, full belly and food that I can eat with a spoon our sip from a mug. Hot chocolate, chicken pot pie, chili, and mashed potatoes go into heavy rotation when the temperature dips below 55. And so does soup. I can be wide awake but halfway through a steamy bowl (or mug!) of soup, I’ll develop an immediate need to put on a pair of furry socks, grab a blanket, and take a nap. It’s the tastiest sleep medication ever.

 

Although I'm currently in Florida visiting my parents and it's not cold out. The temperature is changing, the leaves are turning, and it's 60 days until Christmas.

Ingredients:

2 tbsp Extra-Virgin Olive Oil
1 Medium Onion, chopped
3 Garlic Cloves, minced
2 Medium Carrots, chopped
2 Celery Ribs, chopped
1 tbsp Thyme
1 Bay Leaf
2 quarts Chicken Stock
8 ounces Dried Egg Noodles
1 1/2 cups Shredded Cooked Chicken
Kosher Salt
Black Pepper
1 Handful Fresh Flat-Leaf Parsley

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Enjoy!

Happy Eating!