My Favorite Soup {Recipe}

Back in November I visited Philadelphia and a bunch of my friends...while at my friend Nicole's house, her wonderful husband (who is an amazing cook!) whipped together and it was the most simple yet delicious chicken noodle soup. I was thinking about it for WEEKS!

For years, I've made a similar version, but always used orzo or ditalini as the pasta. Mitch used wide egg noodles. {Pure Genius!} I'm not sure I can ever go back...

The odd thing is my Mother-in-Law had a similar reaction to this soup. She visited in December and was on the tail end of some serious flu. I ended up whipping up some of this soup and even now, a month later, she said she still wakes up thinking about it, and looking forward to eating it...

To make this Amazing Chicken Noodle Soup: 

Dice into very small pieces: 1 onion, 3-4 peeled carrots, 3-4 stalks of celery (or about 1 cup of each)

*In the photo above I also diced up some fresh ginger, but it was just meh. {Not my favorite version of this soup!}

Add some (about 1 TBSP) olive oil into a large pot on medium-high heat. Add the celery, carrots, and onion. Saute this for 5 minutes or so, stirring frequently.

Once the vegetables are soft, add 1 large (49.5 oz) can of chicken broth (or 6 cups).

Bring it to a boil and add about half a bag of extra wide egg noodle, paying attention to the package cooking time. Lately I've been a big fan of the Ronzoni brand Smart Taste Extra Wide Style because it has extra protein, those noodles need to cook about 10 minutes.

For years and years I would eat Chicken Noodle Soup without any actual chicken...basically just noodles and vegatbles. But this version uses about half of a Rotisserie Chicken. I'd say about a cup of chicken. Because the chicken is already cooked, I usually add this at the very end.

Add some salt and pepper and enjoy. I always enjoy this soup with some cheese and crackers...and some fruit.

Now if only this soup could rid the yuck from our house. It seems like another round just started in our house :(

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