Cold and flu season is here again and for some reason nothing seems to taste as good as homemade or at least semi-homemade chicken noodle soup. This is the one I make when the sniffles start in our house, I got it from a friend when we lived in Hartselle, Alabama several years ago. Here’s a little secret, it’s so good I sometimes make it even when we’re not sick.
Chicken Noodle Soup
1 pound cooked chicken, shredded
8 cups chicken broth
2 medium carrots, cut in small pieces
1 medium onion, chopped fine
1 stalk celery chopped
2 tablespoons butter
1 12 ounce package wide egg noodles
1 tablespoon dried parsley
2 teaspoons dried dill weed
1 bay leaf
Salt and pepper to taste
Melt butter in heated large stock pot add chopped vegetables and sauté until slightly tender (about 2 minutes). In a separate pot, cook noodles according to package directions. Drain and cool.
In your large stock pot add broth, chicken, herbs and seasoning to vegetables simmer for 30 minutes then add cooked noodles. Heat thoroughly, remove bay leaf and serve. If you like a more brothy soup you can add additional water.
You can make this even easier by purchasing a precooked rotisserie chicken from the supermarket deli. Another change I sometimes make (because my kids don’t enjoy the thought of onions they can see) is using onion powder rather than the chopped onion, it should be added along with the broth.
