Chicken Noodle Soup

After Christmas, we got sick with The Worst Stomach Bug of All Times Ever. Only Lila Mei escaped the wrath this time- it knocked the rest of us out for dayzzzz. At the end of our recovery, the only thing that sounded good was my Momma’s Chicken Noodle Soup. I {finally} showered, then dragged myself to the store to get the ingredients and even though it took all of my energy, it definitely hit the spot. I recommend this when you’re sick, but also on a cold evening at home- it is so yummy!

My Momma’s Chicken Noodle Soup

2 Tbsp olive oil
1 onion, diced
1-2 stalks celery, chopped
2-3 carrots, peeled and chopped
4-5 potatoes, cut into ½ inch cubes
5-6 cups chicken stock (more if you want your soup thin)
1-2 cups shredded chicken (I used 1/2 of the meat from a Rotisserie Chicken)
1 package extra-broad egg noodles (you can also use 1/2 package if you want less noodles, more broth)
1 tsp garlic powder
1 tsp thyme
1 tsp poultry seasoning
Salt and peeper to taste
1/4 cup heavy whipping cream {optional}

Heat olive oil in large Dutch oven over medium heat. Sauté diced onions, celery, and carrots for a few minutes until tender. Add potatoes. Pour in enough chicken stock to cover potatoes, adding more depending on desired thickness. Increase heat to bring soup to a boil, then reduce heat to medium and simmer 15 min, or until potatoes are tender. Stir in chicken and egg noodles and simmer for 5 minutes, adding more stock if needed. Season soup with garlic, thyme, poultry seasoning, then salt and pepper to taste. You can finish it off by stirring in heavy whipping cream or leave as is. {I always say YES to cream!} Serve with warm french bread & I promise you’ll feel better as soon as you take your first bite!