Chicken Noodle Soup

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I'll use any excuse in the book to whip up an oversized stockpot of soup. What can I say? I'm a soup fanatic. Even on the hottest of July days, I can be found making a steaming pot of chili or clam chowder. You know how Bubba felt about shrimp in the movie Forrest Gump? That's how I feel about soup!


















So when my husband came down with a cold a few days ago (the first in this household all season), I had my excuse. It was time to pull out the classics - nothing makes you feel better than a big bowl of homemade chicken noodle soup. The ingredient list may be long, but this soup comes together in a snap.

Ingredients
4 Tbs. unsalted butter
2 Tbs. olive oil
1 large leek, halved and thinly sliced
2 c. chopped carrots
2 c. chopped celery
6 cloves garlic, finely chopped
2 tsp. salt
1 tsp. black pepper
1/4 c. flour
2 c. (packed) cooked and shredded chicken
10 c. chicken stock
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. poultry seasoning
1/4 tsp. dried dill
2 bay leaves
2 1/2 c. egg noodles
1/4 c. fresh flat-leaf parsley, finely chopped
additional salt and pepper to taste

Directions
In a large stockpot over medium heat, melt butter with olive oil. Add leeks, carrots, celery, salt* and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook an additional minute. Sprinkle in the flour and stir to combine. Cook for 2 minutes.

Add chicken stock, shredded chicken, and remaining seasonings. Bring to a boil, then reduce heat and simmer until vegetables are barely soft, about 15 minutes. Add egg noodles and parsley, and cook until noodles are soft, about 10 additional minutes. Taste for seasonings, adding additional salt and pepper as needed. Enjoy!

*Note: Feel free to adjust the amount of salt, depending on the type of stock you use. Mine was nearly salt-free, so I needed to add more than usual. It's better to start lower, and add as necessary.