Chicken Noodle Soup Hits the Spot

I don't know what it is about chicken noodle soup but it has a way of making me feel better. So very soothing and comforting. I think it makes me think of my childhood but I think mostly it makes me think of my mother. For me, that is always a comforting feeling. I always feel a connection with her in my kitchen and so it is appropriate that I am doing chicken noodle soup, thinking of my mom as she would have celebrated her birthday this week.
She used to make a wonderful chicken soup and although this is not her recipe, I do think its a tasty one I hope you enjoy. Happy Birthday mom, this one is for you.

So lets get started.

Now that the broth is made, it's time to make the chicken noodle soup.

Since most of the work is already done by having a great broth at the ready, the soup practically makes itself. Gather up the ingredients.


Chopped onions, carrots, celery (any other veggies you want to add). I infuse the stock with more herbs as I love a flavorful soup. The chicken breast that I roasted while I made the stock is what I will use as the base of the soup.

Sauté onions for 3-4 minutes then add the carrots and celery for about another 4 minutes. Add broth, tie the herbs to the side of the pot. Add the chicken and noodles. Add salt, cover pot and let simmer for about 15 minutes.

It's a tasty soup, and an even tastier soup the next day.
Now that the broth is made, it's time to make the chicken noodle soup.

It's a tasty soup, and an even tastier soup the next day.


Recipe

6 cups of chicken broth
1TBLS of olive oil
2 carrots pealed and chopped into bite size pieced
1 celery stalk- sliced
1 1/2 cups of chopped chicken breast and thigh (cooked)
1/2 cup of egg noodles
2 sprigs of rosemary
2 sprigs of thyme
2 sprigs of dill
2 sprigs of sage
Bay leaf
12 inch string of kitchen twine (used to tie all fresh herbs together.)
1/2 teaspoon of salt.

Gather up your fresh hers and tie them with the kitchen twine. Set aside
Chop the onions carrots and celery. Set aside

In a large pot add 1 TBLS of olive over medium heat and sauté onions for 4 minutes, add carrots and celery and sauté for another 4 minutes. Add the chicken broth and tie the herb bouquet to the side of the pot. Add noodles and bring broth to a boil. Lower the heat, add the chicken and salt. Cover the pot and let simmer for 15 minutes. Remove the fresh herbs and season to taste.