One night, it was cold and I was absolutely in no mood to cook anything fancy. I had carrots and celery in my fridge, so what better to do on a cold evening, but make chicken noodle soup.
This recipe is enough for 8-10 servings. I had so much left over that I was able to freeze a few. All you have to do is to put it in the fridge before you go to work and by the time you get home, your soup is ready to heat up.
- 1 pack of carrots
- 1 stalk of celery
- 2 large white or yellow onions
- Low sodium chicken broth
- 1 pack of egg noodle
- Roasted chicken from your local grocery store
- Minced garlic
- 1 bunch of green onion
- Bay leaf
*Sometimes at Harris Teeter they have the pre-chopped packets of celery, carrots, and onions on sale. If they do, it’s worth buying them to save some time. Just grab 3 packets.
- Try to chop all of the vegetables around the same size. It looks better and cooks better too.
- Tear the roasted chicken apart. You can use an uncooked chicken, but I’m lazy, plus the roasted chicken always tastes so good. *Make sure the try to keep the entire chicken bones in one piece or easy to take out.
- In a large pot, put a little olive oil and put in a few spoonfuls of minced garlic. Mix them for a few minutes to get the flavor started.
- Throw in the carrots, celery and onion. Have them simmer for about 5-10 minutes on a low-medium heat.
- Add in the chicken bones and pour water to cover about half the pot. Pour in the chicken broth. Add the thyme, bay leaves, coriander, thyme, pepper, and salt. Reduce the heat to low and let it simmer for about 1 hour and a half.
- Add in the shredded chicken and taste the soup and season as needed. Let it simmer on low for another 15 minutes and turn off the stove.
- Cook the noodles separately as directed.
- To assemble, start with the noodles, pour the soup, and top off with a handful of sliced green onions and serve.
Here is the finished product: