Chicken Noodle Soup
I am officially a lover of winter. I know most people will find me a bit odd for saying that, for most are eager to rush away the gloom and the chill of shorter days, but not me. I cherish them. For to me, the winter represents calm and slower paced days that deliver life and offer restoration to a tired and worn body. The toiling is complete, the harvest has come in, and for just a few short months, the winter comes rolling in and invites us to rest; to sit a little longer, to sip a little slower, and to savor the seemingly mundane.
During the winter months, there is nothing that I find to be more comforting than gathering with my boys over a warm meal and good conversation. A price could never be afforded for the deep soothing of the soul that is found around the family table over a hot bowl of soup shared with genuine laughter and love. This chicken noodle soup is sure to make you and your loved ones gather in and enjoy the simple comforts that this season can bring. Enjoy!
Abide in Him Always,
Ashley
Chicken Noodle Soup
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 4 medium carrots sliced
- 3 stalks celery sliced
- 10 cups chicken broth
- 5 cups cooked chicken
- 1 tsp minced garlic
- 1 tsp garlic salt
- 1 Tbsp dried parsley
- juice of 1/2 lemon
- salt and pepper to taste
- 3 cups wide egg noodles (uncooked)
Instructions
- In a large stockpot, heat 2 Tbsp. of olive oil on medium heat.
- Add onion, carrots, and celery and cook until soft. (About 10 minutes)
- Next, add chicken broth, cooked chicken, and all seasonings. Stir well and bring to a boil.
- Once boiling, lower to medium heat and simmer (uncovered) for about an hour. (Each individual oven puts out different levels of heat. Keep an eye on the soup to be sure the liquid doesn't get cooked down too much.)
- Add the egg noodles and continue cooking until the noodles become soft. (Approximately 8-10 minutes)
- Remove the soup from the heat and allow to cool. Enjoy immediately with freshly baked bread or saltine crackers!