Easy Chicken Soup

Easy Chicken Soup (Adapted from Tyler Florence)

Chicken soup = the perfect comfort food when sick.  Period.  There’s an entire series of books that back me on this…it’s pure soul food!  As a child, when my sisters and I were sick, Mom popped open the Chicken and Stars (she is a great cook, but we were strange kids and preferred the canned stuff!).  The scent of that chicken broth just does something to the soul…one whiff and warmth spreads through the body…you can feel the healing power of chicken soup!  So when my husband came home sick last weekend, I knew it was time to make a quick and easy chicken soup.  Here’s how I did it:

Ingredients

2 Tablespoons olive oil

1 Medium onion, diced

3 Garlic cloves, minced

2 Carrots, peeled and cut into ½ inch pieces

2 Stalks celery, cut into ½ inch pieces

4 Sprigs thyme

1 Bay leaf

2 Quarts chicken stock

16 Ounces egg noodles (No Yolks worked great!)

1 ½ Cups rotisserie chicken, cut into ¾ inch cubes (Lemon Pepper was fantastic!)

Salt and pepper

Parsley

Step 1
I like to get the prep work out of the way, so everything else can go smoothly.  So let’s do that first, shall we?  Dice the onion, mince the garlic, prep the carrots and celery, chop the parsley and cube your chicken (if you prefer shredded chicken in your chicken soup, you may do that too!  I’m no chicken soup police!).

Step 2
With the prep work out of the way, we’re ready to get cookin’!  In a large pot, heat the olive oil over medium heat.  Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook for 6 minutes, stirring occasionally.

Step 3

Pour the stock into the pot, cover, and bring to a boil.  When it is boiling, add the noodles and simmer for 5 minutes.

Step 4

Stir in the chicken.  Add salt and pepper to taste as well as some parsley.  Then remove the thyme stems and bay leaf. 

Feed your soul!  Enjoy!