Today is the perfect fall day to enjoy this comforting classic!
Chicken Noodle Soup
- 1 large white onion
- 2 tablespoons olive oil
- 3-4 medium carrots
- 4-5 stalks celery
- 8-10 white mushrooms (optional)
- dried thyme, basil and parsley
- 2 skinless split chicken breasts
- 1-2 bay leaves
- salt and pepper
- 6 oz egg noodles (I used whole wheat!)
Dice onion and sauté in heavy-bottomed pot with olive oil. While sautéing, slice carrots, celery and mushroom, adding to the pot as you go. Season liberally with dried herbs (about a tablespoon of each), or you can use a pre-mixed poultry seasoning.
While the veggies continue to sauté (stir occasionally to prevent burning/sticking!), rinse, trim of fat and dry your chicken. Sprinkle with salt and pepper, then add to the vegetable mixture. Add bay leaf and 8 cups of water and/or chicken broth (I had about 2 cups of chicken broth in the fridge, so I used those + 6 cups water). Bring to a boil on high heat, then cover and simmer on med-low for 1 hour.
Remove chicken breasts from the pot using tongs. Use two forks to shred the chicken, discard bones, set aside. Bring soup back to a boil and add in egg noodles. Cook to desired doneness, then reduce heat, add shredded chicken and two cups of water (to make up for what the noodles absorbed/evaporation). Season with additional salt and pepper to taste.