Forkful of Comfort: Chicken Noodle Soup

Chicken Noodle Soup

Made by Kristen eaten by David | Labels: Chicken, Soup

This is my hubby's favorite soup. I am not much of a chicken noodle kind of girl but this soup is very tasty. :) We haven't been up to snuff lately because of all the temperature changes we have had here in Texas. For dinner I usually whip out a big steaming bowl of this magic cure all. Now I really wish it was a cure all but it sure is warming, filling and down right tasty.

** 10/2012 - I updated this recipe to add extra celery, carrots, and some butter. Original had 1 11/2 cups each for veggies and 3 Tablespoons butter.

Chicken Noodle Soup

Ingredients

6 Tablespoons butter, divided

2 bay leaves

1 3/4 cups celery, diced or sliced

1 3/4 cups carrots, peeled & diced

1 medium onion, diced

3 cloves garlic

1 1/2 teaspoons thyme

1/2 teaspoon rosemary

8 1/2 - 9 1/2 cups chicken stock, homemade or good quality

1 1/2lbs. chicken, cooked & bite size or shredded

10 oz. egg noodles

1 Tablespoon parsley, fresh

salt & pepper, to taste

dash cayenne pepper, opt.

Cooking Directions

*In a large dutch oven or stock pot melt 2 Tablespoons butter over medium high heat. Add celery and cook about 2 minutes. Then add carrots, onions, bay leaves. Season with salt & pepper. Cook until tender but not brown and 5 to 10 mins.

Add garlic, thyme, rosemary and stock. Bring to a boil stir in noodles. Reduce heat to simmer and allow to cook for about 6 mins. Stir in chicken and let simmer for about 15 mins. Add in remaining butter and season with parsley, cayenne, salt and pepper. Allow butter to melt then serve.