Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Yield: 8
Ingredients: 1 recipe Homemade Egg Noodles (see below); 1 tbsp canola oil; 1 cup chopped onion; 1 cup chopped carrots; ½ cup chopped celery; 12 cups chicken stock; 2 tsp chopped fresh thyme; 2 ½ cups chopped cooked chicken; ¼ cup finely chopped Italian parsley; Salt and black pepper, to taste

The simple down-home goodness of this soup has made one thing for sure—it’s pure comfort.

The simple down-home goodness of this soup—chock full of vegetables, hand-cut noodles and fragrant fresh herbs—has made it a veritable cure for colds and other minor ailments. Maybe it’s the science of cooking; maybe it’s love. One thing is for sure—it’s pure comfort. For a vegetarian version that’s just as soothing, use vegetable stock and omit the chicken.

Makes 8 servings

Ingredients

1 recipe Homemade Egg Noodles (see below)
1 tbsp canola oil
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
12 cups chicken stock
2 tsp chopped fresh thyme
2 ½ cups chopped cooked chicken
¼ cup finely chopped Italian parsley
Salt and black pepper, to taste

Directions

Prepare Homemade Egg Noodles (see below); let dry.
In a large pot heat oil over medium-high heat. Add onion, carrots and celery. Cook for 3 to 4 minutes or until onion is softened. Stir in chicken stock and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Gently stir in Homemade Egg Noodles (see below). Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until noodles and vegetables are tender. Add chicken and parsley; heat through. Season to taste with salt and pepper.

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