Chicken Noodle Soup

Source: soundless_space via wintercozy.tumbler

It snowed again! I took my beastie out one last time before bed (at midnight... I can't sleep when Stephen is gone!) and it was snowing big, beautiful, fluffy flakes. No one was around, so I was very naughty and let her off the leash to romp around on our back hill. Our girlie loves the snow. It was pretty magical! And this morning we have a lovely few inches of the sparkliest snow you've ever seen! The sparkly snow is my favorite. Not only is every snowflake unique, but there are so many different types of snow! The thick, wet snow, the drizzly icy snow, the just-barely-dust snow, the tiny balls of snow, and my favorite, the sparkling fluffy, light as air snow! When I was younger I called it Diamond Snow. :) I'm so glad the weather has finally turned wintry! The holidays are just not the same when it's all warm and brown outside. And what could be better for a chill winter day than a piping hot bowl of soup?

Chicken Noodle Soup
Printable Recipe

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!

My favorite thing about this soup is that the broth is lightly thickened. It's smooth and full of flavor and absolutely delicious!

The chicken turns out juicy and tender, the vegetables are soft but not squishy! I added leeks because I love them. I think they turn this into the best chicken noodle soup ever! They add a whole new layer of flavor. I like peas, but my family doesn't, so I put them as "optional".

I hope you try this one, it's a family favorite. This is how my Mom made soup for us, and how I make it for my kids. You could also use frozen egg noodles, the Geologist prefers those. I don't, because they thicken the soup up LOTS, and it kinda turns into a casserole! You could always thin it out with more broth though!

Shared at Foodie Friends Friday and Clever Chicks Blog Hop