Chicken Noodle Soup

I have always wanted to make my own Chicken Noodle Soup, but thought it would be too much work.  So, when my co-worker made some and raved about how good, quick and easy it was I had to have the recipe.  I altered this Food Network Kitchens recipe to suit our tastes.  It is now a menu staple at our house.

Chicken Noodle Soup

1/2 c medium onion, thinly sliced
2 small carrots, thinly sliced
1 stalk celery, thinly sliced
1 clove garlic, minced
pinch rubbed thyme or 2 sprigs fresh thyme
6 c chicken broth (I use homemade)
1/2 c water
kosher salt and fresh ground pepper
1/3 pound wide egg noodles
1 1/4 c shredded, cooked chicken (2 breasts seasoned with salt, pepper and Italian seasoning - roasted)
1/2 c frozen peas

Put onion, carrots, celery, thyme, chicken broth and water in a stock pot.  SEason wtih salt and pepper, to taste.  Bring to a simmer over medium high heat.  Simmer until vegetables are almost tender, about 5 minutes.   Add noodles and cook until tender, 5 - 8 minutes more.  Add the chicken, warm through and adjust seasoning if necessary.  Add frozen peas and cook for 1 - 2 minutes before serving. 

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Frugal Food Thursday at Frugal Follies
Full Plate Thursday at Mis Helen's Country Cottage