Blustery days filled with twirling snow calls for soup, and not just any soup… my favorite soup! For as long as I can remember Chicken noodle soup has been my absolute favorite.
Simple yes, but a warm bowl of homemade chicken noodle soup is anything but boring. Chicken noodle soup is one of those classic soups that I never get sick of, and is one of those foods that is comforting to me, brings back memories of my childhood. I remember growing up I had (probably still have) a white bowl that had tiny yellow ducks painted on the rim, it was the bowl I always had to use when eating chicken noodle soup. I thought of this bowl last night as I sat enjoying my homemade chicken noodle soup out of what I call my grown up duck bowl (the one in the picture). Like I said, chicken noodle soup just reminds me of being a kid, and is still to this day one of my favorites!
Homemade Chicken Noodle Soup
Brunch N' Cupcakes
4 1/2 Cups Chicken Stock (I used Organic 360, great flavor)
2 Cooked Chicken Breast cut into Chunks
1 Small Onion
6 Carrots Peeled and Chopped
2 Cups Egg Noodles
1 Teaspoon Olive Oil
1 Big Handful Fresh Parsley Chopped
2 Teaspoon Fresh Mint Chopped
2-3 Teaspoons Fresh Lemon Thyme Chopped (leaves)
1/2 Teaspoon Ground Ginger
Salt and Pepper to Taste
1- In a large stock pot heat one teaspoon olive oil. Saute onions until tender. Add carrots into stock pot and cook until carrots are tender (8-10 min)
2- Stir in spices (ginger, salt and pepper) add stock and bring to boil.
3- Once boiling add egg noodles, reduce to a simmer and cook 10-12 minutes or until noodles are tender.
4- Stir in cubed chicken and fresh herbs, and serve.