We know it’s an old standby, a recipe that’s tried and true, but it’s a classic. During this, the prologue to cold and flu season, what’s a better soup than Chicken Noodle? This one has rosemary from one friend’s garden, carrots from another friend’s garden, and German egg noodles. I also gave some away. Maybe that’s the secret to this soup? Make it with love, and spread it around.
Chicken Noodle Soup Made with Love
German Egg Noodles (I use these)
1 Carton Chicken Stock, plus one cup water
3 Carrots, 1 Onion, 2 Stalks of Celery, 3-4 TBSP Minced Garlic
Pinch of Turmeric
TBSP Rosemary and 2 TBSP Fresh Parsley
Brown 4-5 Chicken Thighs in Olive Oil – Salt and Pepper them. Remove, and let cool. Shred meat to add back in later. Meanwhile, saute the Onions, Carrots and Celery for about 10 minutes on low. Add the Garlic, Turmeric and herbs, and stir for one minute. Add the chicken back in, and pour the chicken stock and water over everything. Bring to a boil, and reduce to low. Add S&P to taste. 10 minutes before you eat, add about 1 cup of the dry egg noodles.