Traditional, Quick Chicken Noodle Soup
Who doesn’t love chicken soup? Just like that soup company says, soup is good food. It’s even better when you make it yourself. You get more chicken and more noodles that way. This recipe is one of three fast soups that taste like they were slow cooked. Each one is so good, you’ll lose your noodle for them! After you make this soup, try Latin-Style Chicken Noodle Soup as well as Italian-Style Chicken Noodle Soup.
- 2 tablespoons extra virgin olive oil (EVOO)
- 5-6 ribs celery from the heart with leafy tops, chopped
- 3-4 medium size carrots, chopped
- 1 large onion, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 2 quarts chicken stock
- 1/2 pound extra-wide egg noodles
- 1 pound chicken tenders or chicken cutlets, chopped
- 1/4 cup dill, chopped
- 2 cups popcorn or white cheddar popcorn, for garnish (optional)
- 1 cup oyster crackers, for garnish (optional)
Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
Add stock and bring to a boil. Stir in egg noodles and chicken bits and simmer for 5-6 minutes. Stir in dill and turn off the heat.
Ladle soup into bowls. Garnish with some popcorn or oyster crackers.