Easy-Peasy Chicken Noodle Soup

And no, I'm not talking about from a can.  Easy-peasy homemade chicken noodle soup.  I know - you're swooning right now.  I'll give you a minute...

This soup is so super simple, it's even good to make on a weeknight when you're feeling that craving for homestyle comfort-food goodness.  

My darling husband shredded the chicken for me.  What a trooper.

Chicken Noodle Soup

Serves 4-8, depending on appetite :)

3-4 chicken thighs, cooked, meat shredded

1 tbsp olive oil

3-4 medium carrots, sliced

4 ribs celery, sliced

1/2 medium yellow onion, chopped

3 tbsp flour

6-8 cups chicken stock or chicken broth (start with 6, then adjust according to your preference for slurpiness)

1/4 tsp dried thyme leaves, crushed

1/4 tsp dried rosemary leaves, crushed

salt and pepper to taste

1 bag Kluski noodles (or egg noodles, if you prefer)

Heat oil in a large skillet over medium-high heat.  Add carrots, celery, and onion and cook until vegetables are tender and browned, about 6 minutes.  Sprinkle flour over vegetables and cook another minute.  Add 1 cup chicken stock and stir until flour is dissolved and mixture thickens, 2-3 minutes.  Transfer everything to a large soup pot.

Add the chicken, chicken stock or broth, thyme, and rosemary to the vegetable mixture and stir to combine.  Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 25-30 minutes.  Add noodles and simmer until noodles are just tender.  Remove from heat and add salt and pepper to taste.  Serve immediately.  

Chicken Stock

makes 6-8 cups

I had a little extra time, so I made my own chicken stock, which is also SO easy.  You just throw everything in a pot and let it simmer for a couple of hours.  Yum.

3-4 chicken thighs (with or without skins, bone-in is good)

1 onion, cut into chunks

3 carrots, cut into chunks

4 celery ribs (including leaves), cut into chunks

6-8 cups of water

1 bay leaf (if desired)

Combine everything in a large, heavy pot and simmer, covered, for 2-3 hours.  Remove chicken and save for another recipe, strain the stock and discard everything else.  Season to taste with salt and pepper.