Chef/owner Gregory Ellis of 2 Sparrows restaurant in Chicago shared his yummy-yet-easy recipe for this evergreen favorite that's perfect for a satisfying lunch or dinner — with our without a hunk of crusty bread. And, let's face it, you're probably going to get at least one cold this season, so you're going to want to keep this baby bookmarked. Soup's up!
Chicken Noodle Soup
1 onion, diced small
4 celery stalks, diced small
2 carrots, peeled and diced small
3 qt chicken stock
2 tbsp butter
1/2 tsp dried oregano
5 sprigs of fresh thyme
3/4 lb cooked chicken (recommend using roasted legs and thighs that have been shredded after being roasted)
1.5 cups egg noodles
salt and pepper to taste
1. In a six quart saucepot, melt butter over medium heat.
2. Add the vegetable and sauté until tender.
3. Add all of the other ingredients, including noodles, into the pan and simmer for 25 minutes. Make sure to adjust the seasonings with salt and pepper and remove thyme stems before serving to guests.