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Chicken Noodle Soup
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Organic Chicken Noodle Soup

Ingredients

  • 2 tbsp olive oil
  • 1 cup carrots - 1 1/2 large carrots peeled and sliced thin
  • 1 cup celery - 2 stalks sliced thin
  • 1 cup yellow onion - 1 medium onion peeled and diced small
  • 2 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1/2 tsp dried oregano
  • 1 tsp pepper to taste
  • 12 oz wide egg noodles
  • 2 cups cooked shredded chicken
  • 3-4 tbsp fresh flat-leaf parsley leaves finely chopped
  • 1 tbsp lemon juice optional
  • salt to taste

Instructions

  • In a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  • Add the carrots, celery, and onion - saute for about 7 minutes or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and saute for another 1 to 2 minutes.
  • Add the chicken broth, bay leaves, thyme, oregano, and pepper. Bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  • If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb the broth.
  • Add the egg noodles and boil the mixture for about 10 minutes, or until your noodles are soft and cooked through. 
  • At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. In the end, you will adjust the salt level.
  • Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1-2 minutes, or until chicken is warmed through. 
  • Taste soup and add salt to taste. I added about one tablespoon but this will vary based on how salty the brand of chicken broth used is or is the chicken is store-bought rotisserie.
  • Remove the bay leaves and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Notes

You can replace the fresh thyme for 1/2 tsp dried thyme.
To save time on your homemade chicken noodle soup, use store-bought rotisserie chicken.