Chicken Noodle Soup

Old-fashioned chicken noodle soup is like a big hug. And man did I need one today! 2020 has been been a bear of a year in so many ways, and just when I think we might be seeing some light, it’s more bad news. Through it all, I try to stay focused on the silver lining — the hopeful side of a situation that otherwise seems gloomy.

And when I’m not feeling especially hopeful, I focus on taking better care of myself. For me, this means daily exercise, lots of rest, plenty of water and nourishing food. Like this old-fashioned chicken noodle soup.

For this recipe, I prefer to use homemade chicken stock, but boxed broth or stock from the grocery will work just as well. For the chicken, just pull the meat off a rotisserie (so easy!) or cook your own. For garnish, add a little chopped dill, parsley, thyme or oregano. This gives the soup a mild herby flavor that the whole family will enjoy. Yum!

Chicken Noodle Soup

Ingredients

2 Tablespoons butter

1/2 cup chopped onion

1 clove garlic, minced

2 carrots, peeled and sliced thin

3 stalks celery, sliced thin

1 Tablespoon lemon juice

2 bay leaves

14 cups chicken broth or stock

1 Rotisserie chicken (about 3-4 cups shredded chicken)

Kosher salt

Freshly ground pepper

Fresh herbs of choice: dill, parsley, thyme, or oregano

8 ounces wide egg noodles, cooked to tender

Instructions

Heat a large Dutch Oven over medium-high heat and add butter. When butter melts, add onion and garlic. Cook for 1-2 minutes, being careful not to burn the garlic. Add carrots and celery. Cook vegetables, stirring occasionally, for about 3-4 minutes.
Add lemon juice, bay leaves and chicken stock. Season with salt and pepper. Bring to boil, then reduce to simmer and cook until veggies are tender, about 10 minutes.
While soup is cooking, use your fingers to shred the meat of the rotisserie chicken (about 3-4 cups shredded chicken total). Add chicken to soup and continue cooking about 10-15 more minutes to allow flavors to combine.
Garnish with your choice of fresh herbs — dill, parsley, thyme or oregano. Taste and adjust seasonings as needed. Serve in individual bowls atop wide egg noodles.

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