Not the best picture, but you can head over to her blog for some awesome pictures! Kristin describes this bowl of Chicken Noodle Soup like a big warm hug. I have to agree. Also, she says that it tastes better when you make it ahead of time…and I also agree! It was even tastier the next day!
Kristin’s Grandma’s Homemade Chicken Noodle Soup
1/2 Tablespoon butter
2 teaspoons olive oil
1/4 onion, finely chopped
1 carrot (or 10 mini carrots), thinly sliced
1 rib celery, thinly sliced
salt & pepper
2 garlic cloves, minced
1 cup cooked chicken, shredded or cubed
2 cartons chicken broth*
8 oz frozen egg noodles
1. Heat butter and olive oil in a soup pot on medium heat until melted and warm. Add onions, carrot, celery and salt & pepper, and saute for 8-10 minutes or until softened.
2. After vegetables are cooked, add in minced garlic and saute for 1 minute, stirring constantly.
3. Add chicken and chicken broth, turn heat up to high and bring soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve and enjoy!
**I unfortunately did not find frozen egg noodles, so instead I used Whole Wheat Gemelli. I cooked these in a seperate pot and then added them to the soup when they were cooked. Even though egg noodles are great in chicken noodle soup, these were a perfect substitute!
**As a note, I cooked the chicken in a 375 degree oven…rubbed with a little olive oil, salt, and pepper–flipping over once. I then cubed the chicken. I love to cook chicken this way as it comes out SUPER moist.
Definitely try out this recipe! So much better than canned soup and almost as easy!