Chicken Noodle Soup

We're still on the sick side, but definitely on the mend. Three out of the four of us have been on antibiotics over the last two weeks. Maybe this means that we'll be in the clear for Christmas?! Fingers crossed.

We've made a number of soups, but the classic soup when recovering from a cold or flu is good ol' Chicken Noodle. Some scientists even believe they have proved that chicken noodle soup is actually medicinal. Whether it actually is healing or not, it tastes good, and warms the belly, so I'm all for it.

The recipe that inspired me comes from smells like home and is a very traditional recipe for chicken noodle soup. Traditional and tasty. Next time, I'll chop up and wilt some onions with the carrots and celery, but that's really the only change I'll make. I also used a rotisserie chicken to make short work of the prep, which I highly recommend. Enjoy this tasty soup!

Classic Chicken Noodle Soup

• 2 Tbsp. extra virgin olive oil
• 1 cup medium-diced celery (2 stalks)
• 1 cup medium-diced carrots (3 carrots)
• 3/4 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 quarts homemade or store-bought chicken stock 
• 2 cups wide egg noodles
• 2-3 cups cooked shredded chicken (store bought Rotisserie chicken worked perfectly)
• 1/4 cup chopped fresh parsley

Heat oil in a large pot or dutch oven over medium-high heat.  Add the celery, carrots, salt, and pepper and cook for 10-12 minutes until softened.  Pour in the stock, bring to a boil over high heat, and add the noodles.  Cook the noodles for 10 minutes, then add the chicken and parsley.  Allow the chicken to heat through.  Serve hot.

Source: Smells Like Home