The...best...chicken...noodle...soup...ever; or pretty darn close



I love chicken noodle soup. My homemade versions always seemed to lack the right seasoning however; that is, until I found this recipe that I modified from Cooking Light. The original recipe called for roasted chicken, evaporated milk and potatoes in addition to the noodles. I think my version is better and healthier. I hope you enjoy it as much as I do.

2 tsp. olive oil
1 cup each chopped celery, carrots and onion
2 garlic cloves
1/4 cup flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4- 1/2 tsp poultry seasoning
6 cups chicken broth (low sodium if you are watching sodium intake)
2 cups water
4-6 chicken thighs or drumsticks, skin on
2 cups uncooked egg noodles

1. Heat olive oil; add celery, carrots, onion and garlic and saute until tender; about 5 minutes.
2. Add flour and seasonings and mix to coat veggies
3. Add broth, water, and chicken. Bring to a boil, and then turn down heat and simmer for about 30 minutes or until chicken is cooked.
4. Remove chicken; let cool and chop meat (discard skin and bones). Add noodles to the soup mixture while you are chopping chicken. Turn up the heat for about 10 minutes to cook the noodles. Add chicken back and let simmer for about 5-10 minutes.