A polar vortex rudely came in from Canada in May this year. This is a snuggle in a bowl, which is why I call it Chicken Snoogle Soup at our house. Perfect on a blustery, gray, wet, cold day, it really does warm the soul. Why? The noodles are cooked in the soup and absorb all of the wonderful homemade flavors. -C

Chicken Snoogle Soup

Ingredients:
4 T. olive oil
2 c. diced celery
2 c. diced carrot
2 c. diced vidalia onion
1 T. minced garlic
1 t. dried thyme
½ t. dried oregano
2 bay leaves
4 qts. chicken stock (64 oz. total)
4c. cooked chicken breasts, chopped
4c. uncooked extra wide egg noodles.
salt & pepper to taste
finely chopped parsley for garnish

Directions:
In a stock pot, heat olive oil. Add the celery, carrots, and onion, saute ten minute. Add garlic. Saute another ten minutes. (Might take a shorter time, test a piece of carrot for doneness.)
Add the spices and bay leaves.
Add the 4 qts of chicken stock, simmer for 45 minutes.
Add the 4 cups of extra wide egg noodles. When pasta is done according to package directions, the soup is ready.
Add salt & pepper to taste. Garnish with parsley.
Remove bay leaves and serve.

Notes:
This soup tastes even better on the second day! Freezes well. Makes a ton!

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