Happy Fall everyone! Doesn't the cool air outside feel amazing? That is of course, unless you're in Texas where it's still 90+ degrees. Here in Utah we got snow in the mountains yesterday. Snow! When the white stuff arrives it's officially soup season. This is my favorite recipe for Classic Chicken Noodle Soup. It's so easy to put together and our whole family loves it.
I was inspired by the Chicken Noodle Soup recipe from the I Do Cookbook. I have a short list of cookbooks I refer to often but this happens to be one of them! It's a great source of easy, classic recipes. I made some changes of course and my additions make for a more flavorful soup. Still classic, just more enjoyable in my opinion.
Classic Chicken Noodle Soup
Feeds around 6-8
8 cups chicken broth
2 TBSP butter
2 carrots, peeled and sliced
2-3 ribs of celery, sliced
1 clove garlic
1/2 cup diced onion
1/2 tsp rubbed sage
1/2 tsp black pepper
3 cups uncooked egg noodles
3 cups cooked chicken {for a quick weeknight meal, use cubed store-bought rotisserie chicken!}
Melt butter in a large saucepan. Add in onion, celery, carrots, garlic, sage and pepper. Saute over medium-high heat for around 7-8 minutes, so the vegetables begin to soften. Add in 2 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes.
Add remaining 6 cups of broth and return to a boil. Add in the noodles and chicken. Cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes, instead of 20-25. Mine took the full 25 minutes!}
Simmer on the stove for at least 10 minutes, but up to an hour, until you're ready to serve. Enjoy!
