i have an extreme love for soups of all kinds. in my mind, soup is the perfect food. it’s a pick-me-up when you’re feeling under the weather, it warms you on chilly, gloomy days, + it takes you back to your childhood – the definition of comfort food. one of my earliest soup memories is as a first grader – i was a picky eater, so my mom would get up early to make me soup + pack it in a thermos for my lunch. while all the other kids were eating ham + cheese sandwiches, i was enjoying warm chicken noodle soup – YUM! and thus my love for soup was born.
now that i’m grown-up, i no longer need my mom to pack me a thermos full o’ hot soup for lunch (although i’m sure she would if i asked!). these days, i make a slightly more grown-up version for myself, full of fresh white-meat chicken, lots of veggies + egg noodles, with a rich, savory broth that is simply heavenly. my favorite part about this soup is the slight hint of lemon in the broth – it adds a delightful flavor that takes this soup from great to wonderful. so, if you’re looking for a simple yet absolutely delicious soup, look no further – this one will definitely be a crowd-pleaser!
Homestyle Chicken Noodle Soup
serves 4-6, adapted from tyler florence
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
2 quarts chicken stock, either homemade or good-quality store-bought
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken (white meat, dark meat, or both, depending on your preference)
kosher salt + freshly ground black pepper
the juice of 1 lemon
optional: 1 handful fresh flat-leaf parsley, finely chopped
place a soup pot over medium heat + coat with the oil. add the onion, garlic, carrots, celery, thyme + bay leaf. cook + stir for about 6 minutes, until the vegetables are softened but not browned.
pour in the chicken stock + bring to a boil. add the noodles + simmer for 5 minutes until tender. fold in the chicken, + continue to simmer for another couple of minutes to heat through, + until noodles are cooked to al dente. add the lemon juice, + season with salt + pepper to taste. sprinkle with chopped parsley (if using) before serving.print this recipe