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Chicken Noodle Soup

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Chicken soup is famous with moms around the world for its restorative properties, but this version, with its silky egg noodles and chunks of fresh vegetables, will make you feel good even if you don't have the sniffles."

List of Ingredients

◦ 2 tablespoons olive oil
◦ 1 yellow onion, diced
◦ 2 carrots, diced
◦ 1 stalk celery, diced
◦ 8 cups chicken stock or broth
◦ 4 cups cooked, shredded chicken (from chicken stock or purchased rotisserie)
◦ Fine sea salt and freshly ground pepper
◦ 2 cups egg noodles, cooked and drained


Recipe

In a soup pot, heat the oil over medium heat.
Add the onion, carrots, and celery, cover, and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Add the chicken. Season with salt and pepper.

Stir in the cooked egg noodles. Spoon the soup into warmed large bowls and serve at once.


Makes 8 servings



Change It Up:
Replace the egg noodles with small pasta shapes, such as ditalini, along with the chicken, and heat through. For chicken and rice soup, add cooked long-grain rice and heat through. Don't add uncooked noodles or rice, as they will soak up too much liquid, making the soup too thick.