Chicken Noodle Soup

My husband and I were fighting some sickness, so of course Chicken Noodle Soup had to be consumed for a couple of our meals.  This post has actually been sitting in my drafts for quite some time.  It's been in my drafts because this is another recipe I'm always playing with.  From the different herbs I use to the type of veggies I decide to add in, it's really ever evolving.  Although this hearty soup gets tweaked a lot, this version might be one of my favorites.

The Ingredients:
Serves 5-6

2 Cups Shredded Organic Chicken (about 4-5 thighs)
64 oz Chicken Stock
1/2 lb Pasta, uncooked (I used Farfalle pasta)
1 Cup Yellow Onion, chopped
1 Cups Red Onion, chopped
1 Cup Carrot, chopped
1 Cup Celery, chopped
1 Cup Sweet Potato, diced
1 Cup White Mushrooms, chopped
1 Teaspoon Garlic (2-3 cloves minced)
1 Tablespoon Fresh Rosemary
2 Teaspoons Dried Thyme or 1/4 Cup Fresh Thyme Leaves
4 Bay Leaves
1 Teaspoon Celery Seed Salt
Kosher Salt to taste (I used about 2 teaspoons)
Fresh Ground Pepper to taste (I used about 1/2 teaspoon)
3 Tablespoons Olive oil

1) Brown the chicken thighs in 1 tablespoon of olive oil in a large stock pot (you'll use the same pot for the soup).  Once chicken is browned, remove from pot and set aside.

2) Add in another 1 tablespoon of olive oil and cook onions on medium high heat for about 4-5 minutes until they start to soften.

2) Add in the last tablespoon of olive oil, celery salt, kosher salt, garlic, pepper, rosemary, thyme, and remaining veggies.  Saute another 6-7 minutes over medium heat.

3) Then add in the stock, bay leaves, and the browned chicken thighs. Cover with lid slightly off to allow minimal steam to escape and cook just above a simmer for 60 minutes.

4) While the soup is cooking, cook your pasta according the the directions on the box.  Strain and set aside.  NOTE: You can use any type of pasta you like.  I happened to only have farfalle pasta on hand.  

5) After the 60 minutes, transfer the chicken to a plate to shred.  Then place back in the soup. 

6) For serving, add the soup to a bowl and add in about 1/2 cup of noodles per bowl.  You also can add in all of the noodles straight to the whole soup stock pot too. Note: The noodles will soak in the liquid.  If you freeze any of the soup for leftovers, keep in mind you may need to add more chicken stock when you are re-heating the soup.