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Homemade Chicken Noodle Soup

1 T. olive oil
1-1 / 2 c. chopped celery
1-1 / 2 c. chopped carrots
1 c. chopped yellow onion
1/2 tsp salt
1 / 4 tsp black pepper
1 O c. chicken broth or stock
1 O sprigs fresh thyme
3 c. finely chopped chicken breast or thighs
8 oz egg noodles, cooked

Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and pepper. Cook for 1 O min until softened. Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.

Simmer for 10 min, then add the chopped chicken and simmer for 3 min, until the chicken is cooked through. Serve the soup in bowls with a handful of noodles added to each one.
(NOTE: it's good to cook the noodles separately so they don't get mushy. Also, store any leftovers separately too.)


Published in The Ohio Country Register Jan-Feb 19 Issue