Simple Chicken Noodle Soup

It's that time of year when the weather starts cooling down, fans and air conditioners are being put away, and sweaters and blankets are being pulled out. Probably one of my favourite things about fall is the return to soups, stews, roasts and all the other warming meals. One of the easiest, and most helpful meals, at this time of year, Chicken Noodle Soup has the triple benefit of being super easy to make, really delicious, and a great way to make anyone feel better when the inevitable fall cold hits.

The recipe I'm sharing today is really just a starting point - there are lots of different variations but this is the one that I love the most. A quick hint - I grab a rotisserie chicken and after I've carved all the meat off I drop it in a pot, cover with cold water, some onions (you can leave the skins on), a few carrots, celery stalks and a bay leave. Bring to a boil, and then simmer for at least one hour, the longer the better. I like to put mine on after dinner and leave it simmering until after the kids are in bed. Using this as the base for the soup is fantastic. And don't forget to whip up some of my mom's famous cheese biscuits while the soup itself is simmering.

Reebsy's Simple Chicken Noodle Soup (or, that soup with the noodles and chicken according to Molly)

• medium onion, chopped
• 2-3 carrots, chopped
• 2-3 stalks of celery, chopped
• dab of butter, blop of olive oil
• bay leaf
• 6-8 cups of stock
• 1-2 cups of cooked, chopped chicken
• 1 cup frozen peas
• salt and pepper to taste
• parmesan cheese for serving
• egg noodles

In a large pot (I love my dutch oven), melt butter and add some olive oil. Add onion, carrot and celery, stirring while veggies soften (3-5 minutes). Once veggies are softened, add stock and bay leaf. If using homemade stock, you will want to add a good amount of salt. Bring to a boil, reduce heat and let simmer for 20 minutes. Add chicken and peas, cooking for another 5 minutes while chicken and peas. 

While the soup is simmering, bring a pot of water to boil and cook the egg noodles according to package directions. I like to do these separately so that you can save any soup without it turning into a big bowl of noodles. 

When ready to serve, put some egg noodles in each bowl, ladle soup on top. Sprinkle with parmesan cheese, and serve with fresh out of the oven cheese biscuits. Enjoy!