There’s nothing like homemade Chicken Noodle Soup on a rainy evening! My favorite recipe is the Cascade Chicken Noodle Soup from Simply Classic, a Seattle Junior League cookbook.
It’s an easy recipe and one that my family loves. I have modified it just a bit. And, in the recipe below, I have included my “timesavers” from Trader Joe’s in parenthesis.
Chicken Noodle Soup
2 Tbs. Vegetable Oil
1 cup Onion, chopped (or TJ’s 10 oz. bag of chopped onion)
3 medium cloves of Garlic, minced
10 cups Chicken Stock (or 2 1/2 Boxes of TJ’s chicken stock)
1 tsp. dried Thyme, crumbled
1/4 tsp. dried Dill
1/4 tsp. Pepper
5 sprigs of Parsley
2 Carrots, sliced
8 oz. Egg Noodles (or TJ’s Egg Pappardelle Pasta)
4 skinless, boneless Chicken Breasts, cooked and shredded
2 Tbs. Cornstarch
2 cups Unflavored Yogurt
1/4 cup Green Onions, chopped
1. Heat oil in a large pot. Add onion and cook over medium-low heat until onion is soft (about 10 minutes). Add garlic and cook 2 more minutes.
2. Stir in chicken stock, thyme, dill, pepper, parsley and carrots. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
3. Remove and discard parsley. Add noodles to stock and simmer over medium-high heat until noodles are soft (about 10 minutes). Add chicken and cover pot to soup hot.
4. In a small bowl, stir cornstarch into yogurt. Add 1 cup of soup broth and stir. Add mixture to soup pot and bring to a boil, stirring constantly.
5. Remove from heat and serve immediately. Garnish with green onions.
NOTE: I have substituted Greek Yogurt for the Unflavored Yogurt. While the kids aren’t as fond of the Greek Yogurt, my husband and I like it better. It gives it more of a tang.