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If you happen to have some cooked chicken laying around don't hesitate to throw it in! I like my soup a little less liquidy than most but if you make it and think it needs more broth go ahead and pour it in until your hearts content! Happy Winter!
4 carrots, peel on, cut into rounds
4 celery stalks, cleaned and halved lengthwise, then chopped
32 oz. low sodium Chicken or Vegetable broth
3 c unsalted Chicken or Vegetable broth
2 1/2 c water
12 oz. Egg Noodles, may use regular or wide
1/2 large white onion, diced
5 sprigs fresh thyme
5 cloves fresh garlic, minced
1 tsp Paprika
1 1/2 tbsp fresh Parsley, chopped
Salt & Pepper to taste
In a dutch oven (or a skillet) throw in the veggies and seasonings (minus the parsley, save that for the end) with a little olive oil and saute until tender over medium heat stirring occasionally. If you're a little short on time, add a little broth to the bottom of the pot to speed up the softening process. I'm impatient so that's usually what i do! When tender add all the liquids, put the lid on and bring it all to a boil. If you're using a skillet make sure you transfer your veggies to a large pot before adding the liquids! Once it's boiling throw in the egg noodles and give it a stir. Continue to boil uncovered until the noodles are tender, about 8 minutes. If you think it needs more liquid go ahead and add water, broth or a combination of the two until you are satisfied with the consistency. Now it's time to check the seasoning. Taste it and add salt & pepper until you get it where you want it. Add in the parsley and give it a stir. If you added more liquid cover the soup and let it simmer for about 5 minutes so it's heated evenly. It's ready! Eat it as is or top it with your favorites. I usually go for grated parmesan and my better half usually reaches for the hot sauce. Enjoy!