There is nothing that quite compares to simple, good old-fashioned chicken noodle soup.
Sooo, it should come as no surprise that I have countless childhood memories eating this all-healing bowl of liquid magic. Oh! you too?
My favorite was the homemade chicken noodle soup my Mom would always pick up from our local deli whenever I was sick or the weather was crummy or, well, when she just didn't feel like making her own homemade soup. They made the best homemade egg noodles (nope, I'm not there quite yet) and had the perfect broth to vegetable ratio. It was what soup dreams were made of.
The other day I was trying recall the last time I had a bowl of homemade chicken noodle soup and I COULD NOT remember. Since I have a pretty awesome memory when it comes to food, this could only mean one thing- it had probably been at least a decade (which also reminded me that I am getting old, but we'll ignore that for now).
With leftover rotisserie chicken sitting in the fridge, I rushed to the store for a package of egg noodles and cooked up a comforting pot of much needed, long overdue, chicken noodle soup.
This soup is like a big hug after a hard day, a fresh load of laundry still warm from the dryer and warm relief of the sun's rays on a cold day.
Basically, this soup just makes me really happy. And all the warm, fuzzy, happy childhood memories fill my whole self with such joy- especially now that I am a Mom myself.
I mean, you guys, who knows, maybe, just maybe, I'm even building fuzzy soup memories for Octavian. How cool would that be!?
Do you have any chicken noodle soup memories? tell me!
Homemade Chicken Noodle Soup
Prep Time: 5 minutes / Cook Time: 30 minutes / Total Time: 35 minutes
2 tablespoons olive oil
3-4 large carrots, peeled and sliced
3 stalks celery, sliced
2 yellow onions, peeled and chopped
4-6 cloves garlic, minced
3 quarts chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon crushed red pepper (optional)
12 ounces wide egg noodles (or favorite noodles or pasta)
3 cups shredded cooked chicken (I used leftover rotisserie chicken)
Juice from one lemon
Fresh rosemary or parsley (for garnish)
salt and pepper, to taste
Over medium-high heat, add olive oil to a large stockpot or Dutch oven. Once hot add the carrots, celery, and onion. Stir. Sauté for approximately 5-7 minutes, stirring occasionally. Add the garlic and sauté for an additional 1-2 minutes, stirring to prevent garlic from burning.
Add the chicken or vegetable broth, bay leaves, thyme, oregano, parsley, and crushed red pepper to the pot. Turn heat on high and bring to a boil. Reduce heat to low and cover pot. Simmer for approximately 10 minutes, or until vegetables are soft and tender. Add the egg noodles to the pot and boil for approximately 10 minutes, or until noodles are just soft.
Finally, add the shredded chicken, lemon juice fresh rosemary or parsley and salt and pepper. Stir it all up. Remove from heat and serve.
Note: If you prefer a more brothy soup, feel free to add additional water or broth at any time throughout the cooking process.