Weeknight Chicken Noodle Soup

This recipe is a staple in our household because it's the definition of comfort food and takes under 30 minutes. This meal couldn't be better suited to be served in our Soup Mugs!

Pro tip: make a large batch and freeze for when you're needing something quick for supper or feeling under the weather. 

• 1 tablespoon olive oil or butter 
• 1 small yellow onion, chopped about 3/4 cup
• 2 ribs of celery, 1/2-inch chopped
• 1-2 large carrots, peeled, 1/2-inch sliced about, 1 1/2 cups
• 4 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken stock
• 2-3 cups shredded rotisserie chicken
• 8 oz egg noodles
• 1 tablespoon fresh parsley, minced
• 1 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper to taste

 

1. In a large (6 quart) soup pot or dutch oven, heat the butter or olive oil over medium heat. When the oil is glistening, add the onion, celery and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
2. Add the chicken stock and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are nearly tender, about 10 minutes longer.
3. Add the chicken, egg noodles, parsley, salt and pepper. Bring to heavy simmer. Place a lid on the pot to keep the liquid from evaporating. Maintain a low boil/heavy simmer until the noodles are tender and the chicken is warmed through, about 10 minutes longer and enjoy!