Chicken Noodle Soup

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I do my chicken noodle soup a little different than most. I like my noodles to stay more firm, so I cook them separately and add them to the bowls individually. You could totally just add them to the soup and save yourself that hassle - but if you prefer a more firm noodle in your soup, this is definitely the way to do it! ;)

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings: servings

Author: Jamie Sherman

Ingredients

3 tablespoons olive oil
1 large onion chopped
5 cloves garlic minced
4 medium carrots peeled and cut into coins
1 teaspoon dried thyme
2 bay leaves
4 quarts chicken stock 16 cups
16 ounces dried wide egg noodles cooked according to pkg. directions, drained and tossed with 1 tbsp. butter
3 cups cooked chicken chopped
Salt and pepper to taste

Instructions

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic and carrots. Cook and stir for 5 minutes or until the vegetables begin to soften. Add the thyme and bay leaves.
Pour the chicken stock in and bring to a boil. Reduce heat to medium-low and add the chicken. Allow chicken to heat through. Season with salt and pepper.

To serve:

Scoop some of the noodles into individual bowls. Add some of the chicken, vegetables and broth over the top.

Notes

You can also cook the noodles directly in the soup - Place a soup pot over medium heat and add the olive oil. Add the onion, garlic and carrots. Cook and stir for 5 minutes or until the vegetables begin to soften. Add the thyme and bay leaves. Pour the chicken stock in and bring to a boil. Add the noodles and cook for 5 minutes. Reduce heat to medium-low and add the chicken. Allow chicken to heat through. Season with salt and pepper. Serve.
I just prefer my noodles separate because then leftovers store better. If you have noodles in leftover soup they will continue to absorb broth in the fridge.

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