Chicken Noodle Soup [What's Cookin']

It's been a while since I posted a recipe, so I decided I'd post one (no, two) recipes that I tried for the first time tonight, and they are the perfect "fall is here" type recipes. This was my first soup of the season and it warmed my soul.

Abby hated the celery in the soup (next time I'll make it without), but the promise of more garlic knots inspired her enough to finish it. Enjoy!

Classic Chicken Noodle Soup

Serves 4

Ingredients:
2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.

Garlic Knots
You might want to double this recipe!

Ingredients:
1 can Pillsbury Breadsticks
1 T. EVOO
2 T. butter
1 t. finely choped garlic

Directions:
Grease 12 muffin tins and preheat oven to 375. Tie each breadstick into a knot and place in muffin tin. Melt butter with olive oil in microwave (about 30 seconds), then add garlic, then brush/pour onto dough. Bake 10-15 minutes until golden and delicious. Try not to eat all 12 yourself.