I’m so ready for Fall. I’m originally from the Midwest so this Texas summer lasting forever thing is starting to get old. Over the weekend I decided to turn up the air conditioning, put on some Barefoot Contessa, and whip together a pot of chicken noodle soup. Something about soup is so comforting. I love making soup because once you get past the chopping everything is pretty smooth sailing from there.
Chicken Noodle Soup is one of my all time favorites. I’ve changed up this recipe multiple times over the years, but I think I’ve finally got it just right. Everything isn’t measured out perfectly, because I rarely cook that way so hopefully it’s easy to follow!
3-4 celery sticks
1 big white or yellow onion
oregano, dill, thyme (about a teaspoon-tablespoon of each- I used dried)
salt & pepper to taste
2 garlic cloves
2 boxes of chicken stock
Essenhaus extra wide homestyle noodles ( I use these because my mom would use them growing up, but you can use whatever you prefer)
1 rotisserie chicken
Dice up onions and mince the garlic. Chop up the celery and carrots.
Sautee onion, celery, and carrots until onions start to become translucent. Toss in the garlic and cook for less than a minute so that the garlic doesn’t burn. Sprinkle in some oregano, dill and thyme and give everything a stir.
Add chicken stock and bring to a boil. Once your stock is boiling add your noodles and cook them according to the directions.
Cut your chicken up and add it to the soup. Doing this last keeps the flavor in the chicken. I used to boil the chicken and the flavor wouldn’t be as good.
Season with salt and pepper as needed and enjoy!