Ingredients:
2 cups shredded chicken (I usually use a store bought rotisserie chicken)
1 cup of celery, about 2 stalks
1 cup carrots peeled and sliced thin (About 1.5 large carrots)
1 medium onion peeled and diced small.
3 cloves of garlic, minced
8 cups of chicken broth or stock
1/2 tsp of thyme
1/2 tsp dried oregano
1 tsp pepper
salt to taste
12 oz egg noodles
olive oil
Directions
Add your oil to a large pot and bring to a medium high heat.
Add your carrots, celery, onion, and saute for 7 minutes, or until they are softened stirring intermittently Add a pinch of salt at this point to help draw water from the vegetables and add flavor. Then add the garlic and saute for another 2 minutes.
Add the broth, thyme, oregano, and pepper and bring to a boil for 5 minutes. Make sure any fond on the bottom of the pan is scrapped off for flavor. Taste and add salt again to taste.
Add your noodles and boil for another 10 minutes or until noodles are soft.
Add the chicken and boil for another minute or until warmed through.
Salt to taste for a final time to make it is fully seasoned.
You can add a small amount of red pepper flakes for slight heat at this point as well.
Home made chicken noodle soup
Quick, Easy, Warms the Soul