October is National Chili day and the Colson household eats a lot of Chili but there are days when I want something a bit lighter and what better to make then some comfort food. Today’s recipe is Chicken Noodle Soup.
1 cup chopped carrots
1 cup thinly sliced celery
1 cup diced yellow onion
2 tsp of minced garlic or 2 cloves
64 oz chicken broth
1/2 tsp dried thyme
1/2 tsp dried oregano
12 oz wide egg noodles
1 pound of shredded chicken
4 tbs of fresh chopped parsley
Salt and pepper to taste
Over medium heat add a 2 tbsp of oil, carrots, celery, onion and sauté in a large stock pan.
After the vegetables soften add garlic and salute for a minute.
Add chicken brother to stock pan along with thyme, and oregano.
Bring to a boil before adding the egg noodles. If you need to add more broth feel free to do so. Boil noodles until they are soft and add salt and pepper for taste.
Add shredded chicken and parley and boil until the chicken is warm.
This recipe does take some time to prep for but the warm soup belly is worth it. Do you have any special ingredients you like to add to your chicken noodle? Drop it in the comments. I’d love to try it.
With love from Peak Valley,