A huge reason why food is so amazing is because it creates memories that we will forever remember. I can smell certain foods and it will take me back to being in the kitchen with my Oma who passed away over ten years ago. Food is a great way to bring people together, celebrate, and live in the moment. Everyone has that one recipe that reminds them of something or someone. I know that I will cherish this recipe and keep it around for a long time.
What makes this recipe so much more delicious is the homemade chicken broth I made beforehand. It took very little effort and makes the biggest difference in this recipe. I promise you will want to make your own broths and stocks from now on.
For this recipe you will need:
2 Tbsp olive oil
1 yellow onion, small dice
3 cloves garlic, minced
2 carrots, small half moon cuts
2 celery ribs, small half moon cuts
4 fresh thyme sprigs, picked and chopped
4 fresh rosemary sprigs, picked and chopped
1 bay leaf
2 quart chicken broth, recipe here
1 1/2 cup cooked chicken, shredded
2 cups egg noodles
Fresh Italian parsley, chopped
Water, as needed
Salt and Pepper
First, heat 2 Tbsp olive oil over medium heat in a large Dutch oven or pot. Then, lightly sauté the onion, carrot, and celery, making sure not to brown the veggies. Once the vegetables have become tender, about 8-10 minutes, add the garlic, thyme, and rosemary. Cook for an additional 2 minutes.
Next, add the chicken broth to the pot along with the bay leaf and shredded chicken. You may add water if your soup needs more liquid. Bring the soup to a roaring simmer and then turn the heat to low. Cook low and slow for at least an hour. Season the soup with salt and freshly ground black pepper.
Before serving, add the egg noodles to the soup and allow to cook until tender. Sprinkle in the fresh Italian parsley. Serve with crusty French bread or crackers. Bon Appetit!