- 2 qts. chicken stock homemade preferably
- 2-3 carrots chopped
- 2-3 celery stalks chopped
- 8 oz. egg noodles or pasta of your choice
- 2 c. chicken cubed or shredded
- 1-2 t. thyme to taste
- 1/4 c. heavy cream optional
- salt and pepper to taste
- fresh parsley for garnish
- grated parmesan for garnish
Saute the Vegetables (except the garlic): In the different pot, saute the vegetables in 2 T. olive oil. For additional flavor, use 1 T. olive oil and 1 T. butter. Once the onions are fairly translucent, add the garlic, herbs, salt and pepper. Mix well and cook for 1 additional minute.Add the Chicken: Stir in with all of the ingredients to ensure the chicken is well coated and seasoned. Add another pinch of salt and pepper to chicken.Add the Broth: Stir in the broth. The broth will loosen any brown bits from the bottom of the pot. Scrape the bottom to ensure all of the flavor from those bits are incorporated into the soup. Bring the stock to a boil.Add the Noodles: Cook the noodles for the amount of time instructed on the package. If using fresh pasta it will take a little longer for them to cook than store bought pasta. Either pasta is fine. Taste and Adjust: Give the soup a taste and add more salt, pepper, or herbs if needed. For extra flavor, you can add 1/4 cup of heavy cream and sprinkle the top with fresh parsley and grated parmesan cheese.
Ladle the soup into bowls, garnish with fresh parsley, and serve with a side of crusty bread, crackers, or our Cheddar Biscuits. It’s the ultimate comfort food that warms both the body and soul.
Tips for Success:
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- Use Fresh Ingredients: Fresh herbs and vegetables make a big difference in flavor.
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- Customize the Noodles: While egg noodles are traditional, you can use other types like spaghetti or even gluten-free options.
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- Save Time: Make the broth ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.
