Chicken noodle soup used to be one of those things I never would have thought to make from scratch. After all, chicken noodle soup comes from a can, right? And to be honest, I kind of LIKE soup that comes in a can. That is, until last winter when I was feeling a little under the weather, and one of the teachers I was working with brought me some that she had made (thanks Kaitlin!). It wasn’t long after that that I tried making a batch of my own. This recipe makes a lot, but that tends to work perfectly for me – during the school year, I try to make a large batch of something on Sundays, and then eat it for lunch throughout the week. The leftovers can also be frozen, or you can always halve the recipe.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 quarts (8 cups) chicken stock
- 2 cups cooked shredded chicken
- 2 cups wide egg noodles
- salt & pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Saute the onion, carrots and celery until softened (8-10 minutes). Add in the chicken stock and shredded chicken and bring to a simmer. Add the egg noodles and simmer for 10-15 minutes, or until the noodles are cooked to your liking. Remove from heat and season with parsley, salt and pepper to taste.