Sometimes you just need comfort food. Whether you are feeling under the weather, chilled by the weather, stressed out because of your job, or just lonely for your mama’s cooking, this recipe is sure to make you feel warm and toasty inside.
Saturday was just a cold, rainy, bleak day, and I needed something hot and comforting. So, I did what all good cooks do, I “Googled.” The first recipe I saw belonged to Tyler Florence. Usually, I modify recipes, but this one sounded so perfect that I didn’t change a thing. I can say now in hindsight that I am glad I didn’t. Tyler nailed this wonderful homemade noodle soup.
From start to finish, this recipe will take approximately 2 hours 20 minutes if you prepare the chicken stock at the same time. If you have chicken stock on hand, this recipe will take approximately 25 minutes.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows below
8 ounces dried egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, thyme and bay leaf.
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 until tender.
Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
Sprinkle with chopped parsley before serving.
Click here for the Chicken Stock Recipe!