When making soup, I typically stick to thick, hearty stews or chili, but poor hubby has been quite sick the past few days. Though we have a ton of fancy leftovers (anyone want crab cakes or Mongolian beef with sticky rice?), he doesn't have much of an appetite so I thought some good 'ol chicken soup would be perfect. To be honest, chicken noodle soup has always brought back memories of the Campbell's version with the scary chicken chunks so I've never been a huge fan. I thought I should give this American favorite-food-for-the-sick a second shot. Everything homemade is better, right?
For any of you out there that are feeling under the weather, this one's for you!
Homemade Chicken Noodle Soup
1 cup egg noodles, cooked per package directions and drained
2 cloves garlic, minced
In a large stockpot over medium high heat, saute the onions and garlic in the olive oil until onions are translucent, about 4-5 minutes. Add carrots and celery and continue to saute until vegetables are crisp tender, about 4 additional minutes. Add the broth, cream of mushroom soup, chicken, bay leaves and spices. Mix well and bring soup to a boil. Once boiling, reduce heat and simmer for 15 minutes.
Remove chicken from soup with a slotted spoon or tongs. Place on a plate and shred with a fork and a knife. Stir chicken and egg noodles into soup. Simmer an additional 5 minutes, or until noodles are heated through. Remove bay leaves, season with salt and pepper to taste & enjoy!