It’s cold and it’s raining, other than my man coughing on Frito and me, I can’t find any other reason as to why I should make this soup!
Here’s what you’ll need:
1 whole roasted chicken – skin off, shredded, and diced
3 quarts of chicken stock (either homemade or really really good store bought)
2 tablespoons of olive oil
1 medium onion diced
2 medium carrots diced
2 celery stalks diced
5 cloves of garlic minced
5 sprigs of fresh thyme
1 large bay leaf
salt and pepper to taste
1 package of egg noodles of choice (I used spaetzle and chopped it up so they were shorter)
In a large stock pot heat oil on medium high heat. Add onions, carrots, celery, and garlic. Season with salt and pepper. Sautee for 3-5 minutes until softened. Add thyme and bay leaf and sautee for 2-3 minutes more. Do not let the vegetables brown. Slowly add the chicken stock and season with a little more salt and pepper to taste. Simmer about 15-20 minutes. I let it simmer while the chicken was in the oven roasting. Add diced chicken and noodles. Bring to boil until noodles are perfectly done to your liking or following the directions on the packaging. The noodles will actually thicken the broth. If the broth is too thick for you, add more chicken stock thinning it out. Don’t forget to season it again if you added more stock. Seasoning with salt and pepper is key especially if you have a bland store bought chicken broth. Remove bay leaf and any sticks left over from the fresh thyme. Turn off heat and serve with your favorite soup crackers.