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Chicken noodle soup is classic comfort food

Combat the winter blues with scratch-made chicken noodle soup.

A big bowlful of the classic comfort food warms your belly and soothes symptoms when you’re sick.

Winter is the height of cold and flu season as well as the darkest, bleakest and most frigid time of the year. This recipe starts with shredded cooked chicken so it comes together fairly quickly.

Chicken Noodle Soup

From “Comfort Food” by Ken Haedrich and editors of the Old Farmer’s Almanac

3 tablespoons unsalted butter

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

8 cups chicken stock (or combination chicken stock and water, to taste)

1 bay leaf

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

2 cups shredded cooked chicken

2 cups wide egg noodles, uncooked

2 tablespoons chopped fresh Italian parsley

Salt and freshly ground black pepper, to taste

Melt the butter in large soup pot over medium-low heat. Add the onion, celery and carrots, cover, and cook for 10 minutes, stirring occasionally. Add the stock, bay leaf, oregano, thyme and basil, and bring to a boil. Add the chicken, noodles, parsley, and salt and pepper, to taste. Reduce heat and simmer, partially covered, until noodles are tender. Taste and adjust the seasonings, if desired. Remove the bay leaf before serving.

Yield: 6 to 8