Chicken Noodle Soup

Instructions

1. On the stove, heat your chosen fat in a skillet over medium-high heat. 
2. Peel and chop the carrots into thick coins. Chop celery, and onion.  Add your veggies to the heated skillet along with your garlic, and cook until the onions start to become clear.  This is going into a soup so you don't need to overdo it. This just cooks some of the flavors together with the garlic. 
3. In large pot or stockpot, add your veggies, chicken, and stock.  Salt and pepper it some (but we can definitely do more later). If you like a soupier soup, you can also add two cups of water here.  Your noodles will soak up quite a bit of what you've got, so I usually add a little water to prevent my soup from lacking soupiness. 
4. Bring the pot to a boil.  Not a huge boil, but more than a simmer and allow all the flavors to cook together for about five minutes or so.  Reduce heat to a simmer.  Personally, I like to let my soup simmer for a while at this point, but it's not necessary.  You can give it another five or so minutes before moving onto the next step.  Just until your carrots are tender. 
5. Add egg noodles and parsley, stir, and cover.  Only allow this to simmer for another 2-3 minutes and remove the soup from the heat. This is a good trick to making sure your egg noodles don't end up overdone as they are so prone to do in soup.  You should let the noodles sit and cook for another 5 minutes. 
6. Test your soup to see if it needs any additional salt and pepper, or if your noodles need to continue to sit.  Once everything is to your liking, you're good to go. 

Looking for something with a little more pizzaz? Try our Easy Chicken Tortilla Soup!