Food and Mood

Chicken Noodle Soup

image :  Chicken Noodle Soup

Ingredients

  • 1 tablespoon olive or canola oil
  • 2 medium onions, finely chopped
  • 8 garlic cloves, minced
  • 6 medium carrots, peeled and finely chopped
  • 2 cups chopped celery
  • 1 medium rutabaga, peeled and finely chopped
  • 2 bay leaves
  • 2 quarts (2 litres) chicken broth (your own or store bought)
  • 1 1/2 lbs (750g) boneless, skinless chicken thighs, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 7 oz (200g) thin egg noodles (such as chow mien or soup noodles)


Directions

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic, cook, stirring occasionally for about 5 minutes or until the onion is softened. Add the carrots, celery and rutabaga and cook, stirring occasionally for about 10 minutes or until the vegetables are softened.

Add the bay leaves, chicken broth, chicken, salt and pepper. Cover and bring to a boil, then reduce heat to medium-low. Cook for about 25 minutes or until chicken and vegetables are tender.

Add the noodles, stir and cook for about 5 minutes or until cooked. Remove and discard the bay leaves. Serve the soup hot.

Serves 8.