Adapted from Tyler Florence.
My husband, who is NOTORIOUSLY picky, absolutely raved about this Chicken Noodle Soup. He said it was the best he’d ever tasted, and actually VOLUNTARILY ate it three nights in a row. That’s a record for our household!
The recipe really shines when made with homemade chicken stock, for which I have a great recipe.
2 TBSP olive oil
1/2 sweet onion, chopped
3 garlic cloves, minced
3 medium carrots, peeled and sliced into 1/2 inch rounds
2 celery ribs, halved lengthwise and chopped
3 fresh thyme sprigs, de-stemmed (leaves only)
1 tbsp fresh rosemary leaves
3 fresh sage leaves, chopped
1 bay leaf
8 cups chicken stock
8-10 ounces dried wide egg noodles (depending on how noodly you like your soup)
2 – 2 1/2 cups shredded cooked chicken (depending on how chickeny you like your soup)
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
2 TBSP Worcestershire
1 tsp Tabasco
Place a heavy soup pot or dutch oven over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and herbs. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes. Fold in the chicken, and continue to simmer for another five minutes – I find the noodles are cooked perfectly at this point. Stir in the parsley, the Tabasco and the Worcestershire. Season with salt and pepper (taste it first!). Turn off heat but leave pot on the burner, covered, for about 20 minutes to allow the flavors to gather. Serve with crackers or crusty bread.
Now, I made this recipe above and added 1/2 of a 16oz bag of egg noodles, plus another handful. This made the soup VERY noodly. When the soup cooled it looked like the broth really disappeared. However, it’s in there, and we found that we liked the more-noodle-less-broth consistency. Your mileage may vary!