Nate first made me this chicken noodle soup a few months ago when I was sick with the flu and I was super impressed. We made it again earlier this week and it was equally as tasty. Sometimes all you need is a little homemade comfort food!
2 quarts of chicken stock
1 quart of water
1 roasted whole chicken
2 large carrots chopped
2 large celery stocks chopped
1 cup of corn
3 tbsp of vegetable oil
tsp of dried thyme leaves
3 cups of egg noddles
salt & pepper to taste.
1. In a large pot bring the chicken stock and broth to a simmer over medium high heat.
2. Meanwhile separate the chicken meat from the skin and bones. Reserve the meat. Add the bones and skin to the pot. Reduce heat to low, cover and simmer for a half hour.
3. Strain broth into a medium pot. Discard skin and bones and reserve the broth.
4. Return the large pot to the burner set on medium high heat. Then add carrots, celery and vegetable oil to the large pot and simmer until softened (about 10 minutes). Add the broth to the vegetable mixture.
5. Next add in the chicken,thyme and noddles to the mixture and bring to a simmer until noodles are soft.
6. Add the corn, salt and pepper and stir well.
