I love soup weather. Now, we haven’t actually had much of that yet, but I’m pretending. (It’s been a ridiculously warm December so far.) I light the candles in the kitchen in the evening, put on a classical Christmas Pandora station, and start chopping vegetables….
And I’m especially proud of this recipe. I tweaked and added and subtracted from a few chicken noodle soup recipes so much that I think I can safely call this one my own. David and Seth raved about it, and it’s even better the second day.
Ellen’s Chicken Noodle Soup
1 medium onion, chopped
2 small carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 t. ground thyme
a generous dash of marjoram
10-11 c. chicken broth (or combination of broth and water and bouillon)
salt and fresh ground pepper
2 c. medium egg noodles
2 c. chopped, cooked chicken (2-3 breasts seasoned with salt, pepper and Italian seasoning - roasted)- (do this earlier in the day while your children are wrestling and throwing toys at each other)
1-2 T. butter
Melt butter in the bottom of a stockpot and add all veggies. Sprinkle on salt and pepper, and saute for a few minutes. Then add broth and seasonings, and bring to a simmer over medium high heat. Simmer until vegetables are almost tender, about 5 minutes. Add noodles and cook until tender, 5 - 8 minutes more. Add the chicken, warm through and adjust seasoning if necessary. Serve and enjoy!