Chicken Noodle Soup

 Who doesn't love some soup in the fall! 

We're back with Gilmore Girls recipe number 4. This one is coming straight out of Luke's but also I'm sure that any of the characters could and would have made or eaten this.

I do have some qualms about how the recipe was written. Overall, I didn't find it very detailed. It didn't specify if you should boil the soup covered or uncovered, which I'm not sure if that matters too much, but I would appreciate the guidance. FYI, I covered it. It also said to cook the noodles in the soup 15 minutes before serving, which I did. However, since I cooked them in the soup and then put the whole thing into containers in my fridge, most of the broth in the soup got soaked up into the noodles! So this turned into more of a chicken-noodle-flavored chicken and noodle dish rather than a chicken noodle soup.

The flavor of it all is pretty good and very chicken-noodly but this did not turn into a soup! I'm sure you could add more water or chicken broth and fix that problem right up but hey, I didn't do that.

To make this, you have to start by chopping up your veggies. I had a spare tomato laying around so I added that in addition to the standard carrots, onion, and celery. Put those and your chicken pieces into a pot and cover with broth and water. Cook that for a while, then shred the chicken. Then... add the noodles? That's what it says to do but my friend said that she always cooks the noodles separately and adds them in to her bowl once she is serving. That seems to make a lot more sense to me. So don't follow the recipe's instructions. But overall, flavor is good. I would half the amount of thyme (updated in the recipe below) and add a healthy shake of red pepper flakes but other than that it tastes good!

Recipe (adapted from Eat Like a Gilmore):

4 celery stalks, tops and ends removed, chopped

3 carrots, peeled and chopped

1 yellow onion, peeled and chopped

1 tomato

2 large chicken breasts

4 cups chicken broth

Water

1 tablespoon ground pepper

1 teaspoon salt

1/2 teaspoon dried thyme

Shake of red pepper flakes

1/2 lb dried egg noodles

1. In a large pot, add chopped celery, carrots, onion, and tomato. Place the chicken on top. Add in chicken broth. Add enough water to just cover the chicken. Bring to a boil over medium-high heat. Reduce heat to medium, continue cooking at a low boil for 90 minutes.

2. Using two forks, remove chicken and shred. Place shredded chicken back in the soup. Add in black pepper, salt, thyme, red pepper flakes and egg noodles and stir. Simmer for 15 minutes or until noodles are tender.

Enjoy!