Let Them Eat Soup

Dad's Chicken Soup
From Bon Appétit December 1992
John H. Bialas: Arlington, Texas

Serves 8.
8 cups (or more) canned low-salt chicken broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 large garlic cloves, chopped
8-10 oz. uncooked egg noodles
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
2 cups diced cooked chicken
Fresh chopped parsley

Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in noodles and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until noodles are tender, stirring occasionally. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.


The story behind this recipe: My dear husband made this recipe for dinner tonight. He found it on the epicurious web site. It was so delicious-- even the baby liked it, eating the soft carrots, noodles and chicken. Substituted egg noodles instead of rice in the original recipe. Also, used the canned chicken from Costco, since that's what we had on hand. Matched the soup up with a green salad and a loaf of sourdough bread from the grocery store bakery. Have enough for leftovers for lunch tomorrow too!