Back to the Basics....Chicken Noodle Soup

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?

Many of the recipes I found used a lot of spices or were too complex for what we're looking for. This recipe (courtesy of my neighbor who has to hear hubby cough all day) is simple, but delicious. Sauteed sweet onions, garlic, carrots and celery are accompanied by poached chicken to make a flavorful broth. I used leftover Asian noodles from the e-fu recipe in a previous post, but you can use regular dried egg noodles found in the supermarket.
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

1 tablespoon olive oil
2 cloves garlic, minced

1/2 cup chopped sweet onion

1/2 cup chopped carrots

1/2 cup chopped celery

4 (14.5 ounce) cans low sodium chicken broth (or use homemade broth)

1 can 98% fat free cream of mushroom soup

1 pound chicken breasts or tenders

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes

1/2 teaspoon dried oregano

2 bay leaves

salt and pepper to taste

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!