Chicken Noodle Soup with Garlic-Cheddar Toasts

A true bowl of comfort. The definition of a "soup hug". This chunky, noodle-packed soup is WAY better with cheesy garlic bread nestled on top. The underside of the bread soaks up the herbal broth; the top remains toasty, cheesy and garlicky. Bye-bye labor intensive dumplings... you won't be missed.

Each spoonful of this amazing soup is overflowing with chunks of golden brown chicken, tender egg noodles, colorful vegetables, and the most wonderful, herby broth. The soup is light yet hearty; healthy and satisfying at the same time. And that cheesy bread on top... adds extra comfort and culinary joy. 

So why did I add the bread? Because I thought to myself, "Why should onion soup have all the fun?!" The bread is lightly buttered, sprinkled with garlic and topped with cheese. After just 3 to 5 minutes in the oven, it's ready for its grand entrance on top of the soup. I used sharp cheddar cheese, but you can really use any cheese you want. Swiss, American, Muenster, Provolone, Monterey Jack, and Brie would be equally fabulous.

Chicken Noodle Soup with Garlic-Cheddar Toasts

For the soup: 
8 ounces egg noodles
1 tablespoon olive oil
1 cup chopped carrots
1/3 cup chopped red onion
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups chicken broth
1 tablespoon tomato paste
1/2 cup frozen corn, keep frozen until ready to use.
2 tablespoons grated parmesan cheese
Chopped green onions
For the garlic-cheddar toasts:
1 baguette, cut crosswise into 2-inch pieces
2 tablespoons butter
1 teaspoon granulated garlic or garlic powder
1 cup shredded cheddar cheese

To make the soup, cook the noodles according to the package directions. Drain and cover with foil to keep warm.
Heat the oil in a large pot over medium-high heat. Add the carrots, onion and garlic and cook for 3 to 5 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until browned on all sides, stirring frequently. Add the oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth and tomato paste and bring to a simmer. Reduce the heat to low, cover and simmer for 10 minutes.
Meanwhile, to make the garlic-cheddar toasts, spread the butter on one side of the bread slices. Sprinkle the butter with the granulated garlic. Top with the cheese. Arrange the bread on a foil-lined baking sheet and bake for 3 to 5 minutes, until the cheese melts. Set aside until ready to serve.
To finish the soup, stir in the noodles, corn and parmesan cheese and cook for 2 minutes to heat through. Season to taste with salt and pepper.
Ladle the soup into bowls and top with the garlic-cheddar toasts and green onions.
Serves 4