I’m totally a soup person. There’s something about a simmering, comforting bowl of brothy soup that I can’t get enough with – warming you from the inside, out. Nearly every waitress at Hopjacks knows my order is always and forever a bowl of french onion soup with no bread, tots instead of pita bread. However much I love a good soup, it’s typically a lunch time affair around our house because my dear husband has resolutely disliked soup our entire relationship I understand. As it’s tough to keep him full with hearty meals, very rarely can I find a soup that will cut it. This weekend my poor man got the nasty bug that’s been going around and for the first time in over eight years, I was genuinely shocked to hear his raspy, sick voice request a chicken noodle soup. Better believe I was going to deliver.
Brimming with chopped vegetables, this chicken noodle soup came together quickly and then I simply let it simmer for 45 minutes as it steamed up the windows in our house (someone drew a picture in the fog…). Cameron told me several times it was delicious (I’m telling you people, the highest of praise this soup could ask for) and we both devoured a few bowls of the healthy vegetables and chicken swimming in that rich, salty broth. A comfort meal at it’s very best.
- 2 tablespoons extra-virgin olive oil
- 1 bunch of carrots, cut into half moons
- 1 medium onion, chopped
- 6 celery stalks, cut into half moons
- 4-6 cloves minced garlic
- 1 tablespoon chopped fresh thyme
- Kosher salt and fresh grown black pepper
- 10 cups low-sodium chicken broth (or bone broth)
- 2 cups cooked noodles
- 3 1/2 cups shredded meat from a rotisserie chicken
- In a big soup pot, head the olive oil over medium-high heat. Add the onions and cook, stirring, until softened, about 6 to 8 minutes.
- Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper. Cook, stirring, until the carrots soften slightly, about 5 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the goodness and flavors.
- Stir in the noodles and chicken and simmer for 5 minutes longer. Eat up!
- I like to do half chicken broth and half bone broth (both organic and from Costco).
- Feel free to use any noodles you like. Traditionally, chicken noodle soup is made with egg noodles but I'm not a fan so I use whatever we have on hand.
Looked good, no wonder there was none left for your poor sick dad. 🙂 Glad everyone is better and I am sure it was due to the soup!
I didn’t know he was sick until after it was almost gone! I’ll make more and I’m trying that new bread recipe this weekend…we’ll see….!