Hearty Chicken Noodle Soup

I am trying to get out my must-have winter dishes before it gets too warm. Unfortunately, it is 70+ this week! This soup is delish even if it is a little bit too warm outside for a hot meal. The flavors come together beautifully, and I love adding a can of cream of chicken soup. It takes the regular brothy chicken noodle soup up a notch! I used a rotisserie chicken which made this meal 10x easier, and the fresh parsley (which is like 50 cents at the store, who knew?!) gives it the perfect fresh taste. I can't wait to make it again...even if it is a little warm!

Hearty Chicken Noodle Soup
Printable Version

2 cups chicken breasts, cooked, diced or shredded
2 Tbs. EVOO
1 cup carrots, sliced
1 cup celery, sliced
1/2 large onion, chopped
1 clove minced garlic
6 cups chicken broth
1 heaping tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne pepper
1/2 tsp. lemon pepper
1 tsp. salt
1 tsp. pepper
3 Tbs. fresh parsley, plus more for garnish
1 can cream of chicken soup
12 oz. homemade noodles or store bought "homemade" noodles

Saute onion, carrots, celery and garlic on medium heat in EVOO. Add chicken broth and all spices except the fresh parley. Boil for 15 to 20 minutes. Add the soup, fresh parley and cooked chicken and return to a boil.
Add noodles and boil until noodles are cooked, 5 to 10 minutes. Garnish with parsley, serve immediately.

Serves 6-8.
Recipe adapted from Ali.