Homemade Chicken Noodle Soup

It is supposed to be in the mid 50's in Charlottesville this weekend, but with that being said, the mornings have still been in the high 20's/low 30's. I still think that warrants making all things warm and hearty for at least the next few weeks. It might be March but it definitely does not feel like spring yet.

My husband came down with a horrible cold this week, leaving him with all those flu like symptoms - achy, tired and congested. I decided this would be the perfect opportunity for me to be a "good wife" and make my first batch of homemade chicken noodle soup. The thought seemed pretty daunting, but with this fabulous recipe it turned out better than any chicken noodle soup my husband would of dumped out from a can (he thought so too!)

Recipe from Confections of a Foodie Bride (originally adapted from allrecipes.com)

You Will Need:

• 8 cups chicken broth
• 4 cups water
• 1 store-bought rotisserie chicken ( I used garlic and herb)
• 3 Tbsp vegetable oil
• 1 medium onion, diced
• 2 large carrots, peeled and cut into rounds
• 2 large stalks celery, sliced 1/4 inch thick
• 1 Tbsp fresh thyme leaves
• 3 cups egg noodles
• 1/2 cup chopped fresh parsley
• Salt
• Fresh ground black pepper

Here We Go:

• Bring broth and water to a simmer over medium-high heat in a large pot
• De-bone the chicken and separate the meat from the skin and bones
• Set the meat aside and add the skin and bones to the simmering broth
• Reduce heat to low, partially cover and simmer for an hour
• Strain broth through a colander into a large bowl; reserve broth and discard skin and bones
• Set the pot over medium-high heat and add the oil
• When hot, saute the onions, carrots, and celery until soft, 8 to 10 minutes
• Add chicken, broth and thyme and bring to a simmer
• Add the egg noodles and simmer for 20 minutes
• Stir in parsley, reserving some for garnish, and remove from heat
• Taste and season with salt and pepper as necessary
  



Makes Roughly 10 Bowls
Happy Feasting!