For me, there is not much better than homemade soup when the weather begins to turn chilly. If I’m not feeling well or if I just need a hug, this is my go-to soup. It truly has magical powers. I’m sure my regard for chicken noodle has something to do with that our moms would open up and feed us when we had a cold… but this is just soooo much better. I use the No-Yolks wide noodles but any kind of wide egg noodle will do.

HOMEMADE CHICKEN NOODLE SOUP

Makes 6-8 servings, depending on portion size

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, diced

3 large carrots, sliced 1/2 inch thick

5 stalks celery, sliced 1/2 inch thick

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

2 bay leaves

3 quarts chicken broth, I used homemade but okay use your favorite store brand

1 tablespoon chicken base (I like the Better Than Bouillon brand)

3 cups roasted chicken, chopped into chunks or shredded, however you like it

Juice of 1/2 a lemon

3-4 cups wide noodles, uncooked (I like the No Yolks Extra Wide)

DIRECTIONS:

Heat the olive oil in a large pot over medium high heat. Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened but not browned at all.

Add the salt, pepper, thyme, and marjoram. Stir to mix together. Add the broth and the chicken base plus the bay leaves. The chicken base is optional but it does add a ton of rich flavor.

Stir to combine and turn up the heat to high. Bring to a simmer and skim off any foam that develops. Add the noodles. Cook for 8-10 minutes or until the noodles are cooked. Add the chicken and heat through. Add the lemon juice. Check the seasoning before serving.