Serves about 10
National Chicken Noodle Soup Day isn’t until March – but that doesn’t keep people from loving it and enjoying it year-round. Now that summer has given way to fall, we soon will find mornings increasingly chilly with cooler day and nighttime temps. What’s a person to do for comfort? Perhaps make chicken noodle soup to keep warm!
Ingredients:
- ½ stick unsalted butter
- ½ cup finely diced onion
- 1 T. ground thyme
- 2 T. ground sage
- ½ c. diced celery
- 1 ½ cups diced carrots
- ½ tsp. salt
- ¼ tsp. pepper
- 3 cartons of prepared unsalted chicken stock (32 oz. each) or the equivalent of homemade stock
- 4 cups shredded rotisserie chicken
- 2 T. chopped fresh parsley
Directions:
In a big soup pot, melt the butter over medium heat. Add the onion, thyme, and sage and cook for 5 minutes until softened. Add the celery and carrots and cook for an additional 8 minutes, stirring often. Season with salt and pepper. Add the stock to the pot and bring to a boil over medium-high heat. Reduce to a slow simmer and cook for about 15 minutes. Meanwhile, prepare the noodles separately according to package directions for al dente. Drain the noodles and set them aside. Add the shredded chicken to the soup pot and simmer for another five minutes to heat the chicken through. Taste and adjust salt and pepper if needed. Add egg noodles to each bowl and ladle the hot soup over top. Sprinkle each portion with a bit of chopped fresh parsley before serving.
Chicken Noodle Soup Fun Fact:
Did you know that Campbell’s first introduced “Noodle Soup with Chicken” in the year 1934?
