Man, I love to make (and taste) a big pot of soup.  It’s so warming, welcoming, and homey – especially as the season turns from summer to fall.  You can’t go wrong with a pot of soup, and most are very easy to make.  Here’s my recipe for chicken noodle (one of my kids’ favorites).  I just made a pot of this yesterday and it’s gone already.  Try it out at your house and see how many fans you create.

Easy Chicken Noodle Soup

(Serves 6-8)

• 4 Chicken Thighs (or 2 Chicken quarters) – de-skinned or skinless
• 2 Stalks of celery, diced (add in 2 diced carrots as well, if you like)
• 1 medium onion, diced
• 1 clove of garlic, minced
• 6 cups of chicken broth (1 large can)
• 4 cups water
• 2 TBLSP Olive oil
• Salt and pepper to taste
• 4-6 ounces (about ¼ to ½ of a bag) of egg noodles (the fine ones work best, but any will do)

 

Heat the oil in a large pot.  Saute the onions, celery, and garlic over medium high heat until the onions are softened (about 5 minutes).  Season with salt and pepper.  Add in the chicken, chicken broth, and water.  Cover and bring to a boil, then simmer the chicken for about 45-60 minutes.  Remove the chicken from the pot and allow it to cool.  Tear the chicken meat off the bone into bite size pieces.  Skim the fat off the top of the broth, then add back in the chicken meat.  Bring the mixture back to a boil, then add in the egg noodles.  Cook the noodles for 6-8 minutes, then remove the soup from heat.  Adjust seasoning as necessary.