How to Make the Comfort Food Classic: Chicken Noodle Soup

There are few things better on a frigid winter day than a steaming bowl of chicken noodle soup. I distinctly remember coming in from playing or sledding outside during winter break to a hot bowl of chicken noodle soup to help thaw out my frozen fingers and toes. And what better recipe to ring in December than everyone’s favorite, chicken noodle soup.

It seems that many cultures have a version of chicken noodle soup and there is little question why. It’s nutritionally balanced, it’s easy to make, and it’s soothing and comforting for everything from a common cold to maybe even calm some mild anxiety.

For my version of chicken noodle soup, I am making a very simple version, but using leftover noodles from my tortelloni. It is the perfect way to use up those scraps and transform them into a comforting meal. You can always make this even easier and use an egg noodle or really any smallish noodle you have lying around. The key to the comfort in this bowl is versatility and no stress. You can also take a shortcut and use pre-made chicken stock and this will come together super fast, super easily, and super delicious.

Serves 4-6

Ingredients:

3 celery stalks, sliced

2 carrots, sliced

1 clove of garlic, minced

1 – 2 chicken breasts, cut into cubes (or rotisserie chicken)

2 cups of egg noodles, store bought or homemade

10 cups of chicken stock, store bought or homemade

2 tablespoons of butter

A parmesan cheese rind

1 sprig of fresh thyme

1 teaspoon salt & 1 teaspoon pepper, plus more to taste

Instructions:

1. In a large stock pot or dutch oven, begin melting the butter over medium high heat. Add the chicken and season with salt and pepper. Allow to cook, stirring occasionally, for about 5 minutes or until it is no longer pink.
2. Add the celery and carrots, again seasoning with salt and pepper and stir to combine. Cook for another 5 minutes, stirring occasionally, or until the initial crunch is removed from the vegetables.
3. Stir in the garlic before adding the chicken stock, parmesan rind, thyme, salt, and pepper. Crank the heat up to high and bring to a boil.
4. Stir in the noodles and reduce the heat to simmer. Cover the pot and allow the noodles to cook through. because it is not a rolling boil, the noodles may take longer than the package instructions. Anywhere from 10-20 minutes.
5. Remove the thyme spring and the parmesan rind and divide into bowls to serve.