Chicken Noddle Soup

January. What a long month you are. A month that is usually very cold for much of the country and a month that is notorious for viruses. My kids finally went back to their brick and mortar school in January, which naturally meant they got sick after being back for only a week. :) 

Thankfully it was only a cold, but it sure was a nasty one. Especially for my son and my husband. I had not made chicken soup in such a long time and remembered this recipe I came across a few years ago. It's really good and the recipe is so easy to follow. I love that this soup can come together quickly and does not need a lot of time to sit and simmer to build up the flavor. I served it after just 30 minutes. Even my son, who is not a fan of soup, ate a few bites (it was mostly the chicken but I still call that a win).  

Egg noodles, veggies, and chicken pulled from a store bought rotisserie make this a breeze to whip together whenever you're starting to feel under the weather! 
 

Source: Food Network 

Ingredients 

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 fresh thyme sprigs 
• 1 bay leaf
• 2 quarts chicken stock
• 8 oz wide egg noodles
• 1 1/2 cups shredded chicken
• Salt & Pepper to taste
• 1 handful of fresh parsley 
• 1 lemon

Directions

Place a soup pot or dutch oven over medium heat and drizzle with olive oil. Add the onions, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for a few minutes, until the veggies get soft but not browned. 

Pour in the chicken stock and bring to a boil. Add the noodles and simmer for about five minutes until tender. Then, fold in the shredded chicken and continue to simmer until warmed through. Season with salt and pepper to taste. Add fresh parsley and a squeeze of lemon if desired.