What's for Dinner {35} - Easy Homemade Chicken Noodle

I am not much of a soup person. I don't often eat them nor do I often make them. Every once in awhile I'll meet one I actually like but that's been limited to Panera's broccoli cheddar, my mom's chicken noodle, and a tomato bisque. I also like Olive Garden's Zuppa Toscana but rarely ever go there. That's pretty much the extent of it.

When I got a hankering for chicken noodle the other day, I was a bit surprised. I was even more surprised that I actually made it and then actually liked it. Wow. That hasn't happened EVER before. (Yes, I've made other soups but would have changed more than one thing about it). Icing on the cake, Gspice even liked it. Actually no, the icing on the cake is that this is a ONE POT MEAL. Less dishes, best recipe ever.

I honestly wouldn't change a thing about this. It was sooooo good and made really wonderful leftovers.

Without further adieu, here is the ever so lovely recipe.

Easy (& FAST) Homemade Chicken Noodle Soup from Averie Cooks

Ingredients:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks) (okay, I left this out since neither of us like celery)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodle
• 2 cups shredded cooked chicken (we used a lemon pepper rotisserie chicken from Walmart - YUM!)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

Directions:

1. To a large stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

On a cold day or during a bout of flu sicknesses - this is an easy breezy meal to make. Enjoy!