When the hubby recently caught a cold, his request was a large batch of my mom’s chicken noodle soup.

I had never  made it myself,  so I called her for the recipe and with some minor adjustments, was able to create a large, warm pot of the feel-goods.  Try it out on your family! 

Mom’s Chicken Noodle Soup

• 2 tbsp. unsalted butter
• 1 rotisserie chicken from your grocer’s deli
• 1 24 oz. bag frozen egg noodles (I used Reames)
• 1 lg. onion, chopped
• 3-4 celery stalks, sliced
• 1 12 oz. bag baby carrots, sliced (approx. 4 c.)
• 2 tbsp. dried thyme
• 3 tbsp. dried parsley
• 6 c. reduced-sodium chicken stock
• 5 c. water
• salt & pepper to taste

1. Heat a large pot over medium-high heat, add butter.  Saute onions in butter approx. 3 min.
2. In the palm of your hand, rub the dried herbs with your thumb to release the oils.  Add dried herbs, salt and pepper.  Continue sauteing another 3-4 minutes.
3. Add stock and water.  Bring to a boil.
4. Add noodles, carrots and celery and return to a boil.
5. Reduce heat to medium/medium-low, cover and simmer for 25 min.

The soup is pretty much ready once the vegetables and noodles are cooked through.  I find that taking the lid off after the 25 min., turning the heat to low and allowing the soup to continue coming together for about another 20 min (or longer if you have it) makes for a better soup.  It may need added salt & pepper depending on preference.  Also, there are smaller bags of Ream’s noodles available.  To make a smaller pot of soup, just scale back on the rest of the ingredients.  If you want your soup more “brothy” you could always add extra water and/or stock.

Variation:
Purchase a raw, whole chicken and allow to boil in 10 C. of water along with the celery, carrots, onion and herbs.  Once the chicken is cooked, pull it out and add the egg noodles to the pot, cover and simmer 20 min.  Meanwhile, shred chicken and add back to the pot.