It's *kind of* cold here in Texas which means it's soup season y'all. It's also new baby season around here. I can name at least 10 of my friends who have had babies in the past 6 weeks which means I've been making a lot of meals for new parents. I love taking soup for baby meals because I can make it healthy and hearty. I made this chicken noodle soup this week, a double batch, one for me and one for a baby meal, and I never want it to end. I used Reames noodles that my grandma makes at Thanksgiving dinner and I'm kicking myself for not using them in a soup sooner. They are delicious and to die for. I made this soup up as I went and boy is it good.
2 cups cooked, shredded chicken
6 cups chicken broth, divided
1 onion, chopped
2 cups chopped carrots
2 cups chopped celery
1 bag Reames noodles (see below)
Salt and pepper to taste
Reames Noodles can be found in your freezer section, by the potatoes and frozen veggies at my store. Here is a picture for reference.
1. Pour 2 cups chicken broth, onions, carrots, and celery into a pot and bring to a boil. Turn down the heat and let simmer for 10 minutes until the veggies are soft.
2. Add additional 4 cups of broth, chicken, and noodles and simmer another 10 minutes or until noodles are tender.
3. Season with parsley, salt, and pepper.