Hearty Chicken Noodle Soup

One of my favorite hobbies is cooking. My love of food and recipes has been reignited with my new found Pinterest and "pinning" recipes. I found a recipe on the Food Network which served as my inspiration in creating this soup. It is a hearty soup with great flavors and good for those winter days. Serve with a fresh crusty loaf of bread. 

Soup takes about 2 hours from scratch, or just over an hour if you do a few items ahead in the week in conjunction with other cooking. 


Earlier this week I made chicken with another meal, so I cooked an extra boneless skinless chicken breast. I then shredded it to include in this soup.

First I precooked the noodles to al dente - or still firm (just cooked so that they do not get mushy once in the soup) and I ran cold water over them to stop the cooking. You could also cook these along side the broth if you have two pots, then combine just before serving.

Serves 4-6 (depends on how big of bowls you use)

8oz package of the no-yolk egg noodles 
5-6oz chicken breast, cooked and shredded
1T olive oil
1 shallot, minced
1 clove garlic, minced
2 stalks celery, diced
10 baby carrots, diced (2 med reg. carrots)
1t kosher salt
1/2t fresh cracked pepper
1t dried oregano, smashed in palms of hand
1-32oz low sodium, chicken stock
2-32oz low sodium, chicken broth
1/2 bunch of fresh parsley, chopped

In a large soup pot over medium heat add olive oil to a hot pot, then add shallots, carrots and celery. Add dry herbs and salt and pepper. Let veggies "sweat" for about 5 minutes or until they begin to become translucent, then add garlic. Cook for one more minute stirring constantly, then add broth and stock. Allow to simmer for 30-60 minutes. 

Add noodles, chicken and parsley 10 minutes before serving.