You know those days where you come home from work and you know you should work out, but all you want to do is eat something healthy and warming and then climb into bed with tea and cookies and a book, and fall asleep wrapped in the warm embrace of a hot dinner and a thick down comforter? This chicken noodle soup is for precisely those days.
In a large, heavy-bottomed dutch oven, saute the mire poix (the chopped celery, carrots and onion). Once the onions are translucent, add 1 quart of stock and the chicken tenders and bring to a boil. Simmer, partially covered, until the chicken is cooked.
Then shred the chicken with two forks.
There’s two schools of thought on the egg noodle part. You can boil them separately and then add them to the soup. Or, you can add the dry noodles to the soup and cook them in the vegetable-chicken mixture. This latter style results in a less broth-y soup. Both ways are delightful.
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 1 pound chicken breast tenders
- 8 oz of egg noodles, give or take, depending on how much you love egg noodles