I hear the Call of Fall! (Oh and soup is calling too, you should answer.)
Chicken noodle soup is one of the things I always want when it starts getting colder! (Or at least what we consider in Houston as cold, but we are pansies.)
Watching Sleepy Hollow in a blanket (preferable plaid) on a chilly fall night with a bowl of chicken noodle is one of the simple pleasures in life! I think Johnny Depp would agree.
So for the directions! The first thing I do is cook my onion and celery because I do like the crunchiness of either of these in my soup.
Next I add the carrots and the garlic.
When the carrots are starting to get tender I add my broth and herbs. The carrots do not need to be done at this point since they will still cook in the soup.
I usually use whichever herbs I have on hand but thyme and oregano are my favorites. This thyme (see what I did there) they were out of thyme at the grocery store so I got the poultry blend package instead and used all of those herbs!
I usually put the entire thyme stem and all in the soup and then tell Big Al to watch out for the stems later! You could also pull off the leaves and plop them in there or wrap it in a bundle of cheese cloth tied with kitchen twine that you can pull out later. Express yourself!
Once the carrots are almost finished cooking add in the noodles and chicken and the soup is ready when the noodles are al dente! Enjoy! I know I did! I didn’t even take a picture of the finished product because I was so hungry!! Bad Blogger.
This recipe makes a lot which I like because I love leftovers! You could easily cut it in half if you don’t want as many leftovers.
Chicken Noodle Soup
2 tablespoons olive oil
1 cup carrots, peeled and sliced into coins
1 cup celery, sliced thin
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
96 ounces (12 cups) low-sodium chicken broth
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1 teaspoon pepper, or to taste
18 ounces wide egg noodles (or your favorite noodles or pasta) (sometimes I don’t use them all)
2 cups shredded cooked chicken (I use store bought rotisserie chicken to save time or roast your own)
Salt, to taste
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add the celery and onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the carrots and continue sauteing for about 5 more minutes until carrots start to soften up.
Add the garlic and sauté for another 1 to 2 minutes.
Add the 64 oz of the chicken broth, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender but not mushy.
Add the egg noodles and chicken 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 then you can add it. At the end you will adjust the salt level.
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.), and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.