Chicken Noodle Soup: for those cold days where you just want to warm up, and for those hot days where you eat it because it is just that good.

I personally like to alternate between making this soup with rice or with noodles. Both are great options; it simply depends on what you’re in the mood to eat.

This recipe is a Wassell original!

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Ingredients:

• 4 Tbsp butter
• 4 celery stalks
• 3 medium-sized carrots, chopped
• 1 small yellow onion, chopped
• 3 garlic cloves, chopped
• 2 Tbsp flour
• 10 cups chicken broth
• 5 cooked boneless chicken thighs, diced
• 8 oz wide egg noodles (or rice, about 1 1/4 cups would do)
• herbs (I leave the choice to you. Some good options could be 2 tsp thyme, 1-2 bay leaves, or 2 tsp dill. Go for what you’re in the mood for! The pictures above were taken using dill.)

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Equipment:

• large sauce pot
• 12-inch skillet

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Application:

1. In a large sauce pot, melt butter over medium heat. Add celery, carrots, onions, and garlic. Cook for about 7-8 min, until soft.
2. Add flour and mix until thickened. Slowly add chicken broth, stirring constantly. Bring to a boil over medium-high heat.
3. Meanwhile, cook the chicken in a 12-inch skillet. Once cooked, remove from heat and set aside.
4. Add chicken, egg noodles, and herbs to the sauce pot. Reduce heat to a simmer and cover for about 20 min. Let stand for about 10-15 min. Serve hot.
   

Enjoy!