For the past couple weeks now I’ve been battling that January cold I swear everyone and their mother has. Right now DayQuil, hot tea and tissues are my best friends and chicken noodle soup is my comfort food of choice. And here’s the awesome thing: this healthy recipe takes 15 minutes to make and then you can retreat back to the couch and continue your Netflix marathon of Friends, warm bowl of happiness in hand. The only drawback to this incredible soup is the inevitable stalk of leftover celery that goes back to the fridge and sits awkwardly in the vegetable drawer until you make this recipe again.
2 tablespoons olive oil
2 large carrots, peeled and chopped
1 medium onion, chopped
2 large ribs of celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
4 cups chicken broth
1 pound shredded rotisserie chicken
1/2 pound egg noodles
A handful parsley, fresh or dried (opt.)
A handful dill, fresh or dried (opt.)
Place a large pot over moderate heat and add extra-virgin olive oil. As you chop add carrots, onion and celery in the order listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add broth to the pot and bring liquid to a boil. Add noodles and cook for six minutes or until noodles are tender. Add chicken and cook for additional two minutes before removing pot from heat.
Stir in parsley and dill, remove bay leaves and serve.
[adapted from this chicken noodle soup recipe]