EASY Chicken Noodle Soup

EASY -- PEAZZY Chicken Noodle Soup

If you haven't already cooked your chicken, check out the previous blogpost on doing so.  If you have some left-over Chicken or Turkey, use it!  Please remember that when possible, I cook in bigger portions in order to freeze for later use.  You are welcome to reduce the recipe by half and make it managable.

INGREDIENTS
1 Stick Butter (Yes, butter!)
1 Cup Celery, Diced
1 Cup Carrots, Diced
1 Cup Onions, Diced
2 Bay Leaves
8 Cups Chicken Broth (2 large boxes)
8 oz. Noodles (I used the kind to the right)
3-4 Cups Cooked Chicken, Cubed

Optional: Cilantro, Basil, Parsley:
If using these dried, use about 1 teaspoon of any or all three.
Fresh? Use 1-2 tablespoons.

DIRECTIONS

Celery, Carrot, Onion

Melt Butter in large, heavy  pan.  Let me detour briefly to say I bought a large enamel coated, cast iron  dutch oven and it is my FAVORITE EVER.....except it weighs about 80 lbs.  Not really, but it feels like it. 
Once the butter is melted, add celery, carrots, onions and saute until vegetables are tender, approximately 5-10 minutes depending on the level of heat you're using.  I also add salt and pepper at this point.  A couple pinches of salt and several grinds of pepper.

Once vegetables are sufficiently dead/soft, Add remaining ingredients EXCEPT for noodles.  Let simmer for awhile, depending on how soon you need to serve it!  About 10 minutes before serving, turn heat to medium high and add noodles to soup.  Too thick? Add  little water.  Caution, do not overcook the noodles as they will be nasty.  I would not cook them more than 10-15 minutes.  Turn off the heat and move to a cooler part of your stove.

If you chop the vegetables ahead and your chicken is already cooked, this could be ready to serve in about 30 minutes.  Not bad for an easy, homecooked meal, especially on a cold winter night when your family might be feeling puny.  There are healing properties in Chicken Soup!

Left-Overs are great or, as I said before, freeze them to use later.