As I’ve mentioned before, soup is one of my favorite meals. It nearly always tastes even better leftover and it is so comforting which makes it perfect for weekend cooking! One soup I don’t think of nearly often enough is Chicken Noodle. I would submit that it should not be reserved only for illness but rather that it should be enjoyed just because. It’s delicious, it’s easy, and it’s family-friendly. I love chopping up leftover chicken and using it this way.
CHICKEN NOODLE SOUP
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2 Tb. butter
2 stalks celery, chopped
1 med. onion, diced
2 carrots, peeled and diced
12 c. liquid (I use 8 c. chicken stock and 4 c. water)
2 lg. potatoes, diced
2-3 c. cooked chicken, chopped
1/2 lb. egg noodles
1 Tb. dried parsley (or 1/4 c. chopped fresh)
salt & pepper to taste
In a large soup pot, saute celery, onion, and carrots in butter until onions are translucent. Add liquid and then the potatoes and chicken. Bring to a simmer. Add noodles (I use medium width) and parsley; continue cooking soup until potatoes and carrots are tender and noodles are fully cooked – probably 15-20 minutes but it depends on the noodles. Season to taste.
Serve with bread, biscuits, crackers, or muffins.