Easy Soup

I'm usually not the soup maker in our house. 

Chad usually makes the soup, but the other night he was working late and it was chilly out and I had some left-over chicken...

Turns out I'm pretty good at making soup. 

Zoe even said "wow, this is really good soup."

Those words don't usually come out of her mouth.

Easy Soup:

6 cups of chicken stock (preferably homemade)

Chad makes the chicken stock at our house and I'll get that recipe to you soon... 

2-3 large carrots - diced small

2 cloves garlic 

3 tablespoons olive oil

3 sprigs dried thyme

leftover chicken or uncooked chicken, cut into small bite sized pieces 

wide or thin egg noodles (mine are made by the Amish, but I am going to try making my own soon!)

1 can of cannellini beans (white beans), drained and rinsed

any other veggies you have on hand...

~This recipe can also be made vegetarian by using vegetable stock instead of chicken stock and of course by eliminating the chicken.  

In a large stockpot, heat up 3 tablespoons olive oil.  Add the garlic and diced carrots and cook over medium high heat until carrots are soft, about 8 minutes.  Add the chicken and season liberally with salt and pepper.  If using raw chicken you need to make sure the chicken cooks for about 2 minutes and is turning opaque at the edges before moving on.   Pour in 6 cups chicken stock and 3 sprigs of dried thyme, stem and all.  Bring to a boil.  Turn to simmer...this soup can be made to simmer for quite a while.  The longer a soup sits the better it gets.  But don't add the noodles and beans until about 10 minutes out or they will be a soggy mess.  I like my noodles and beans to be a little firm.  

Taste your soup often and add salt/pepper as needed. 

Other veggies, add them according to their density. 

Potatoes, add with the carrots. 

Peas, add later. 

Get my drift? 

Ladle into bowls (avoid the thyme stalks!) and if you like, shave some fresh Parmesan on top. 

Enjoy your easy soup!