A few weeks before Christmas I was really struggling with a bad cold. I refused to let myself slow down because of this I kept pushing on through the hustle and bustle. One Saturday, I decided I had enough, and that I needed to take it easy. In came this soup to the rescue. This soup comes together with ease and is the perfect thing to use up some leftover chicken. I had a big bowl on Saturday night and started feeling better almost immediately. What is it about chicken noodle soup that is so comforting to the soul. Now that the cold and flu season is fully upon us, tuck away this recipe for yourself or your loved ones when they are feeling a little under the weather.
Classic Chicken Noodle Soup
2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley
What you’ll do:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.