Easy Homemade Chicken Noodle Soup

Hey Y'all, How's it going? 

Well for me and my house we are struggling with these short days of cold weather and limited daylight, but we are spending a lot of time inside and that has been really nice. We live in NC and the weather really hasn't been too bad so far, but the weather will get colder in January.

When I was growing up my Mom made all of our meals from scratch and never did we go out and eat. She would stretch food over many meals and leftover night was a real thing in our house.

My Momma had a knack for making an amazing meal for our family of 5, with very little groceries in the kitchen. One-pot meals were her specialty and they never failed to be the soooo good.

As I was thinking about this soup it made me think back to the times when she would use a whole chicken she cut up herself. I will not be cutting a whole chicken, but you are more than welcome too.
My Momma taught me how to cook at a very early age and she always was giving me tips and tricks for shortcuts or substitutions.
I would give anything in this world to have my Momma here now. 

I am going to use a rotisserie chicken from the store(gasp) for my soup like I said If you want to cut up a whole chicken, have fun.
I am taking the easier way, but still just as delicious.

If you don't have all of these spices and herbs on hand, do not go out and buy them. This soup will be great with whatever you have.

Easy Homemade Chicken Noodle Soup

Ingredients:
1 cup carrots, peeled and sliced thin
1 cup celery, sliced thin
1 cup yellow onion, diced small
1 tablespoon garlic powder
2 bay leaves
1 teaspoon fresh thyme
1/2 teaspoon dried oregano
1 teaspoon pepper
3 tablespoons parsley chopped
2 tablespoons olive oil
64 oz.(8 cups) chicken broth
12 ounces wide egg noodle
2 cups shredded rotisseries chicken 

• Add the olive oil to a large stockpot and heat over medium heat.
• Add the carrots, celery, onion, and saute for about 6 minutes or until vegetables begin to soften.
• Add the garlic powder, chicken broth, bay leaves, thyme, oregano, and pepper, and bring to a boil.
• Allow it all to boil for about 12 minutes
• Add the egg noodles and for another 12 minutes or until the noodles are soft. You may need to add more broth as the noodles will absorb the moisture.
• Add the chicken and parsley and boil until chicken is warm and incorporated into the soup. Taste and see what it needs more of.
• Add more salt or spices if needed. Remove the bay leaves and enjoy!

Wintertime is a time to slow down and relax, and I hope you enjoy these cold months as much as I do.

Cheers!