My mom makes the world’s best Chicken Noodle Soup, hands down. When I was younger I absolutely hated soup and even got kicked out of ski-school for refusing to eat it. So the fact that I would ask her to make this as a kid shows just how delicious it is.
D.C. has had horrible weather the last few days and we’re about to get a snowstorm so it seemed like the perfect time to make this soup. The secret to this recipe is using egg noodles instead of regular noodles. My mom and I also like to add a can of tomatoes for a bit of a change. I figured i’d share the recipe here to help those of you dealing with the cold and snow. So, stay warm and eat soup! Enjoy!
Chicken Noodle Soup
2016-01-20 11:01:01
Ingredients
- I rotisserie chicken, pulled off bone with skin off...torn into pieces
- 1 diced onion
- 3Diced celery
- 4 Diced or sliced carrots
- Fresh thyme
- Pinch Salt/pepper
- 1 box Low sodium chicken broth
- 2 Cups Water
- 1 can chopped tomatoe1T flour
- 1 package Egg noodles, cooked
Instructions
- Prepare chicken pieces and set aside.
- In skillet, saute onions, celery, carrots til soft in a little olive oil. Add thyme, salt, pepper and a little flour (about a T.). Heat maybe a minute.
- Stir in I box of chicken broth and 2 cups water with tomatoes. Simmer covered about 30 minutes.
- Cook and drain noodles and add to soup about 15 minutes before eating.
Simply J & K https://simplyjandk.com/
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