During the cold months of January and February I love making a variety of soups, from scratch!  Especially with no recipe but for this one, I made myself sit down and write this one for you all as I have made by memory for years…Chicken Noodle Soup! Chicken soup is just good for the soul and hungry bellies. I love serving with a simple salad for lunch or dinner and leftovers are ALWAYS, in my opinion, the best as the flavors blend and mellow with fabulous flavor the next day.  I love using thin noodles, but wide noodles, elbow macaroni or whatever your favorite is perfect! Enjoy!

Chicken Noodle Soup 

Yields:  8 servings 

Ingredients

2 boneless, skinless chicken breast halves (about 1-1/2 pounds)

1 cup onion, chopped

3 carrots, peeled and sliced 

2 stalks celery, sliced 

2 teaspoons dried thyme 

1 teaspoon dried rosemary 

¼ cup flat leaf parsley, chopped 

3 cloves garlic, minced 

1 bay leaf 

1 teaspoon Kosher salt 

½ teaspoon black pepper 

8 cups chicken broth 

6 ounces egg noodles

Instructions

Place chicken and the following 11 ingredients in a Dutch oven; stir and bring to boil.  Reduce heat and simmer until chicken is tender, approximately 2 hours.  Remove bay leaf.  Using two forks, shred chicken.  Add noodles cover, and cook on low until al dente, 20-30 minutes. 

Tiffy’s Tips

~My family loves more noodles than broth, I like more broth than noodles (if any). 6 ounces of noodles gives a good balance.