I love, love, love soup. The smells that waft through the house when it's simmering away and the way it warms you from the inside out...I just can't get enough. And finally...FINALLY! Soup weather in Phoenix!
I've been waiting for this day. I've been keeping the ingredients on hand just in case (I've lived in Phoenix most of my life and I still hold out hope for a real fall day!) the day snuck up one me; I didn't want to risk missing it. And I didn't miss it. I enjoyed every single spoonful of this easy and comforting chicken noodle soup.
Easy Chicken Noodle Soup
an "Apple a Day" original
Ingredients:
3 TBSP olive oil
3/4 c. chopped carrots
3/4 c. chopped celery
1 medium onion, chopped
2 cloves garlic, minced
1 TBSP minced fresh thyme
2 qt. reduced-sodium chicken broth
1 1/5 qt. water
1 bay leaf
8 oz. egg noodles
2 c. cooked shredded chicken salt and pepper, to taste
Directions:
1. Heat oil over medium heat in a large stock pot. Add carrots and celery. Cook until just beginning to soften, about eight minutes. Add onion and cook five minutes more.
2. Add garlic and thyme. Cook until fragrant, about one minute.
3. Add all broth, water, and bay leaf. reduce heat to medium-low. Simmer 15 minutes.
4. Add noodles and chicken. Simmer 8-10 minutes more until noodles are cooked through. Add salt and pepper taste.
One year ago: lemon-glazed spiced persimmon cake
I've been waiting for this day. I've been keeping the ingredients on hand just in case (I've lived in Phoenix most of my life and I still hold out hope for a real fall day!) the day snuck up one me; I didn't want to risk missing it. And I didn't miss it. I enjoyed every single spoonful of this easy and comforting chicken noodle soup.
Easy Chicken Noodle Soup
an "Apple a Day" original
Ingredients:
3 TBSP olive oil
3/4 c. chopped carrots
3/4 c. chopped celery
1 medium onion, chopped
2 cloves garlic, minced
1 TBSP minced fresh thyme
2 qt. reduced-sodium chicken broth
1 1/5 qt. water
1 bay leaf
8 oz. egg noodles
2 c. cooked shredded chicken salt and pepper, to taste
Directions:
1. Heat oil over medium heat in a large stock pot. Add carrots and celery. Cook until just beginning to soften, about eight minutes. Add onion and cook five minutes more.
2. Add garlic and thyme. Cook until fragrant, about one minute.
3. Add all broth, water, and bay leaf. reduce heat to medium-low. Simmer 15 minutes.
4. Add noodles and chicken. Simmer 8-10 minutes more until noodles are cooked through. Add salt and pepper taste.
One year ago: lemon-glazed spiced persimmon cake