Chicken Soup

This recipe is a "cure-all". Whenever I have a cold or feeling run-down during the long winter...I make this and it always seems to help. This makes a large pot so you can freeze what's left, have it for lunch the rest of the week, or give some away. I hope you love this soup as much as we do!

Chicken Soup

1 T. extra-virgin olive oil

1 T. butter

1 small onion, minced

2-3 carrots, peeled and chopped

2-3 stalks celery, chopped

Fresh thyme

2 bay leaves

salt & pepper

2 quarts chicken stock (I use reduced sodium)

1 chicken boullion cube (or, I use a spoonful of "better than stock" in a jar by the broths/stocks/boullion cubes...you can get organic too)

3 c. water

1 rotisserie chicken, pick all the chicken off into bite-sized pieces

1 c. extra wide egg noodles

Drizzle olive oil in large soup pot and add butter over medium high heat. Add onions, carrots, and celery. Sprinkle with salt & pepper and stir until veggies start to soften. Add a few sprigs of fresh thyme (the whole thing) and bay leaves and saute a few more minutes. Add chicken stock, water, and boullion. Bring to a boil and let simmer for about 30 minutes. Add chicken and egg noodles and simmer until noodles and veggies are all tender. Fish out the thyme sprigs and bay leaves and taste - add more salt & pepper if needed. Serve with a warm loaf of crusty bread.