This classic comfort food is satisfying any time of year, and it’s a great dish to take to a friend in need.
Recipe and photograph by Kimme Hargrove
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves
4-5 carrots, peeled and chopped
4 celery sticks, chopped
2 large boneless skinless chicken breasts (or 4 small)
¼ cup fresh parsley, chopped
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Salt and pepper, to taste (about 3 teaspoons each)
8 ounces wide egg noodles
In a large pot, heat olive oil on medium heat. Add onions and garlic, and sauté, stirring a few times, about 5 minutes.
Add carrots and celery, and sauté for another 3 minutes.
Add whole chicken breasts, parsley, thyme, bay leaves and 10 cups water. Bring to high boil over high heat. Reduce heat to low, and simmer for about 1 hour.
Remove whole chicken breasts, and shred immediately on a large cutting board with two forks (one to hold chicken in place, one to shred).
Season the soup with salt and pepper, adding more than suggested if needed. Add the noodles to the soup, and cook for about 8 minutes or until tender. Add shredded chicken back to the pot, and serve soup hot.