Chicken Noodle Soup

You know how in movies and TV shows, whenever someone gets sick with a cold or flu, they always talk about having chicken noodle soup and that it makes you feel better?  

Well Mum came home the other day complaining of a sore throat, and that she might be coming down with something.  I then looked up the recipe for chicken noodle soup I had pinned on my "Recipes to Try" board on Pinterest, and decided I wanted to make it for her, since I've never had it before, it might help her feel better, and I love egg noodles.  

The recipe looked so easy too!  And super fast!  And I could finally use the chopped celery that's been in the freezer forever!  So it was a win all around.  I didn't realise quite how much it would make!!!  So guess what we're having for lunch the rest of the week?!  I don't think egg noodles would freeze so well, so we won't be freezing the leftovers haha.

Serves 4 - 6 (dependent on serving size)

Time: about 20 minutes! :)

INGREDIENTS

2 tablespoons oil

1 onion (I used 2, cos I love onion)

2 tsp crushed garlic

2 medium carrots, sliced thinly

frozen corn kernels

diced celery (optional)

2 tsp dried thyme (or 4 fresh sprigs)

1 bay leaf

2 quarts (8 cups) chicken stock

8 oz (230g) egg noodles

1 & 1/2 cups cooked, shredded chicken

1 tsp salt

METHOD

• Heat oil in a soup pot, and cook onion, garlic, carrot, celery, thyme and bay leaf until tender/softened (but not brown) - about 6 minutes
• Pour in the chicken stock and bring to a boil
• Add the egg noodles and simmer for another 5 minutes, until noodles are cooked
• Fold in the chicken and simmer for a few more minutes, until heated through
• Taste-test and season with salt as needed
• Stir through frozen corn and stand for a few minutes.
• Serve immediately!

It was pretty tasty, although I cringed when I saw how much stock was used - it reduced down as it cooked, and thickened a little.  The celery could have done with a bit more cooking, and in future I'll probably leave it out.  However, I'm glad I decided to add the corn kernels, it was a nice extra addition, sweet and juicy.  And I LOVED the egg noodles.  Delicious, and I enjoyed how they were cooked in the chicken stock, so they absorbed the flavour.

Recipe Inspiration: http://www.foodnetwork.com/recipes/tyler-florence/chicken-noodle-soup-recipe/index.html