Fresh soup always turns out better than canned. Our house has a little cold cycling though everyone so it seemes like a good day for chicken noodle soup. Here is how I make it.
Ingredients:
- Noodles
- Garlic
- Carrots
- Celery
- Onion
- Chicken
- Chicken bullion
- Thyme
- Italian seasoning
- Bay leaf
- Paprika
- Fresh parsley
- Salt
- Pepper
- Lemon (optional)
When I make this I usually make a split recipe and combine noodles at the end because we have a gluten allergy for one of my kids. If everyone is getting the same noodles I would cook the noodles in the soup altogether.
So first cook the noodles. While they are cooking. Sauté veggies with a pinch of salt until onions are caramelized. Set aside veggies. Pan fry cubed chicken with Thyme, Italian seasoning, paprika, salt and pepper. Add the sauté veggies, bay leaf, chicken bullion, and 4 to 5 cups water. Add more salt and pepper to taste. I usually use shredded carrots and simmer until they are completely soft. Add soup to noodles in serving bowls, sprinkle with fresh chopped parsley and serve. A squeeze of lemon helps brighten it.
It’s really a nice thin brothed soup. Yum.
mommylingerlonger 
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