Classic chicken noodle soup
Honestly, is there anything better than this classic? Egg noodles, shredded and fresh veggies & herbs swimming in broth. Nope. Nothing better. Warm. Comforting. Nourish. A giant hug in a bowl.
XO, km
THE DISH:
classic chicken noodle soup | serves 4
THE STUFF:
2 tablespoons EVOO
1 large shallot, halved and sliced
2 celery ribs, chopped
2 small carrots, chopped
Kosher S+P
2 cloves garlic, chopped
1 1/2 tablespoons fresh thyme, chopped
1 bay leaf
5 cups low-sodium chicken broth (plus more as needed)
2 cups shredded cooked chicken
2 cups dried egg noodles
THE HOW-TO:
In a large saucepan, warm the EVOO over medium heat. Add the shallot, celery and carrots and season generously with S+P. Sauté, stirring often, until veggies soften, about 6 minutes. Add the garlic, thyme and bay leaf and sauté for 2 more minutes.
Add the broth, shredded chicken, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Add the noodles and cook until tender, about 10 minutes.
Remove and discard the bay leaf, check to see if you need more S+P and ladle into bowls. Never gets old.