Chicken Noodle Soup
2-3 chicken breasts
1/2 yellow onion, diced small
2-3 sticks of celery, diced
3-4 carrots, peeled and sliced into disks
1 leek, rinsed and sliced (optional, see here for technique!)
1 cup frozen peas (optional)
6-8 cups chicken broth
1/4 cup butter
1/4 cup flour
8-10 oz. extra wide egg noodles
a few sprigs of fresh thyme
salt (or soup base) and pepper
Simmer the chicken breasts in 6 cups of broth for 20 minutes, or until just cooked through. Remove the chicken from the broth, set broth aside for later. Shred the chicken. (You can also skip this step by using any cooked shredded chicken that you already have)
Melt butter in a large pot on medium heat. Add veggies and saute till softened. (We like our onions squishy, so I let the onions soften first, then add the other veggies) Add flour, and stir till it starts to darken and smells toasty. Whisk in the reserved broth and bring to a boil (ad more broth if needed).
Add chicken, thyme leaves from those springs, and pepper. Simmer till noodles are barely done. (if using peas, add them last, because they thaw quickly!) You don't want them too squishy, because they will keep cooking. Season to taste with salt and pepper. (Soup base is a great substitute for salt, because it adds flavor as well) Serve and enjoy!