After-Work Chicken Noodle Soup

So last Monday's family dinner got all wacky and we ended up going out to eat (as a family at least!), but I already had ingredients for the original Monday night dinner so I decided to  make the recipe yesterday before they went bad. It was fairly easy prep, with a lot of stuff that could be prepared ahead of time. Even so, it doesn't take very long.

Tyler said he liked the soup, Doug said it was good, but we both thought it was a little bland. The chicken needs some flavor, I think. Maybe if I let the soup simmer for longer the chicken would sort of marinate in the soup? I have decided I don't like thyme. There isn't a big taste to it that I can tell, but the smell just gets me. And every time I went to take a bite it was right there in my nose so that kinda killed it for me.

• 2 cups cut up rotisserie or other cooked chicken
• 2 medium stalks celery, chopped (1 cup)
• 2 medium carrots, sliced (1 cup)
• 1 medium onion, chopped (half cup)
• 1 Tbsp chopped fresh parsley or 1 tsp parsley flakes
• 1 tsp dried thyme leaves
• 1/4 tsp pepper
• 2 cloves garlic, finely chopped
• 7 cups chicken broth
• 1 cup uncooked wide egg noodles (2 oz)

In large pot, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling, reduce heat. Simmer uncovered for 8-10 minutes, stirring occasionally, until noodles and vegetables are tender.

NOTES: See how I underlined "cooked?" Make sure to read the fine print on recipes before planning them. Luckily I remembered this time so I didn't have to spend more prep time Saturday cooking the chicken. The recipe also doesn't say what color onion to use. We used a yellow one just because it's what I've had the longest in my pantry (scientific decision, I know). This serves about 6 adults. The recipe doesn't say, but with only 3 of us eating on Saturday, we still have plenty to eat for lunches this week.

Get ready for tomorrow: I'm attemping to make Yaki Soba, an Asian recipe. We'll see how this goes!

Serves: 4
Prep Time: 10 min
Total Time: 30 min

Recipe from www.BettyCrocker.com