This soup is a classic dish and is warm and comforting when it hits your tummy!
Chicken Noodle Soup
This classic dish is comforting and hits the spot any day of the week. It makes extra so you can freeze some to enjoy later.
- 5 cups Chicken Stock (I recommend adding more stock to add more liquid to the soup)
- 2 cups cooked chicken shredded
- 2 tbsp olive oil
- 2 stalks celery finely chopped
- 1 leek (white part only) rinsed, halved and thinly sliced
- 1 carrot finely chopped
- 1 bay leaf
- 1/4 tsp dried thyme
- 1/2 lb dried egg noodles (you can also substitute 1 cup of rice to make it a chicken & rice soup)
- salt and pepper
- 1/4 cup fresh flat-leaf Italian parsley
Prepare the Chicken
Preheat the oven to 400°. Place the chicken in a baking dish. Brush the chicken with olive oil. Salt & Pepper both sides of the chicken. Add 1/4 cup of water to the baking dish and cover with foil. Bake the chicken for 50 minutes. (You can also do this step earlier in the day to save time).
Prepare the Soup
Get out the ingredients: olive oil, celery, leek, carrot, bay leaf, thyme, and parsley.
Heat the oil in a soup pot over medium heat. Saute the celery, leek, and carrot for 5 minutes, until ingredients are soft.
When the chicken is finished, let it cool and then shred it for the soup.
Pour in chicken stock and add the bay leaf, thyme, and shredded chicken.
Bring the soup to a boil over med-high heat. Then add the noodles. Stir the soup to combine all the ingredients. Cook the soup until the noodles are tender for about 10 minutes.
When you are ready to serve soup ladle into bowls and top with chopped fresh parsley. Serve with some bread to soak up the juices and enjoy!!
The original recipe is from Williams-Sonoma Soup cookbook but I can no longer find the exact recipe book. HERE is a new version of Williams-Sonoma Soup cookbook. I love their soups so this cookbook would be a good one to add to your collection.