HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP

{feeds about 8 people, depending on your people}

2 32oz cartons chicken stock plus another 2 cups
1 lb homestyle extra wide noodles (I use about 3/4lb, not the entire pound)
Meat from one whole chicken, boiled at home or deli rotisserie, pulled into pieces
(or boil 2 chicken breasts and pull the meat)
2 Tablespoons butter
5-6 carrots, sliced
3 ribs of celery, sliced
3 Tablespoons butter
3 Tablespoons flour
Fresh thyme leaves from about 4-5 sprigs
salt/pepper to taste

Sauté the sliced carrots and celery in a 2 Tablespoons of butter. Add 3 more tablespoons of butter to the vegetables after they’ve sautéed, then stir in the flour. Cook and stir for about 1 minute. Carefully pour in the 2 cartons of chicken stock. Stir to combine. Bring just to a boil, then add the noodles and a good pinch of salt. Boil for about 12 minutes; reduce heat to a simmer and add pulled chicken and the fresh thyme. Taste the stock and add salt and pepper to taste. I always add quite a bit of salt and pepper.Taste as you go. Add a little more stock if it looks like you need more liquid. Allow to simmer for 7-8 minutes, stirring and tasting til it's just right!

NOTE: As this soup sits, the noodles will continue to soak up the stock; so keep adding stock and salt/pepper to keep the dish good and soupy!

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