Yep, I am at it again…more soup this week! I think that because I have been sick since Dec 23, (and Joe has been fighting it off for a while too) I am constantly trying to rest, recover and relax…and nothing goes better with that than soup!
While I love to cook many of my recipes from scratch, this is one where I skimp a bit…and I combine two recipes into one for the very best results. The first recipe is from Allrecipes, where I only use the first part of the recipe – taking a roasted chicken from the grocery store and use it for the chicken meat and starting the chicken broth. The second part of the recipe is a Tyler Florence, Chicken Noodle Soup recipe from FoodNetwork.com. This part of the recipe brings in the seasonings, root vegetables and noodles. See my adapted & combined recipe below…
- 2 quarts chicken broth
- 1 quart water
- 1 store-bought roast chicken
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 ounces dried wide egg noodles (or the egg noodles from the freezer section)
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
- Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.