You know how some days are just perfect for soup? That would be today. When I woke up this morning to go to the gym it was storming. Thunderstorms in KS in February just seem weird.
I found this recipe on Ambers Delectable Delights a few weeks ago and have been dying to make it. Today I finally did. The soup is so good, perfect for a day like today. M loved it too.
Chicken Noodle Soup
Found On: Amber’s Delectable Delights
Originally From: elly says opa
2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced
12 cups homemade or good quality chicken broth or stock I used 8 cups broth 4 cups water
1 bay leaf
1/2 (heaping) tsp. ground marjoram
1 tsp. thyme
1 Tbsp. dried parsley
4 cups cooked chicken, chopped or shredded
5 oz. (about 1.5 cups) uncooked egg noodles I used about 2 cups of homestyle Amish noodles
fresh ground pepper, to taste
In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.
Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.
Add the noodles* and simmer until cooked, about 8 minutes.
*Note: The noodles will continue to absorb the liquid as leftover sit in the pot/fridge. If you want to prevent your soup from thickening and becoming too chunky, you can reduce the amount of broth slightly and cook the noodles in a separate pot, combining with the soup in your bowl as you are about to eat.