I hope it turns out well for you!
It’s winter. It’s cold. What tastes better than a warm bowl of soup?
I am a big fan of soup. It’s warm and comforting, and it usually contains all of the elements for a complete meal in one pot. And what other than chicken noodle soup could be the quintessential soup? It’s what we want when we are cold, especially when we have a cold, right?
Last week, I shared how I make chicken to use in soups and casseroles, and this soup is a good example of a recipe for which I make the chicken. I just pull a bag of pre-cooked chicken out of my freezer, thaw it for a little while in a sink full of water, and a short time later, we are eating a warm bowl of soup. My favorite soup of all right now is probably the chicken and wild rice soup, but this chicken noodle soup is lighter and a good choice for those who cannot handle the dairy in creamy soups.
Chicken Noodle Soup
*Most of the time, I make half of this recipe below for the three kids and me.
- 1 tablespoon butter
- 1 small to medium onion, chopped fine
- 1 teaspoon minced garlic
- 1/2 cup celery, chopped fine
- 1 cup carrots, chopped or sliced
- 4 (14.5 ounce) cans of chicken broth or 2 (32 ounce) boxes of chicken broth
- 1 (14.5 ounce) can of vegetable broth (I don’t always remember to buy this, so if I don’t have it, I just add another can of chicken broth instead)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- a dash each of poultry seasoning, garlic pepper, and thyme
- 2 to 4 cups of uncooked *egg noodles (depending on how thick or brothy you like your soup)
- optional: 1 can of cream of chicken soup
- 1/2-3/4 pound of chopped or shredded cooked chicken breast (add more or less to your liking)
*For the egg noodles, I have always used regular wide egg noodles previously, but recently I have been using the homestyle straight egg noodles. The regular noodles seem to overpower the soup a little bit. The homestyle ones are a little less bulky. I would recommend breaking them into smaller pieces because they are a little long and unwieldy to eat in a soup as is. You could also use spaghetti noodles that have been broken into pieces if you want more broth and chicken and less noodle.
- In a large soup pot over medium heat, melt butter. Add onion, garlic, celery, and carrots and saute just until tender.
- Add broth and seasonings/spices to the vegetables in the pot. Bring to a boil then reduce heat, cover, and let simmer for 15-20 minutes.
- Meanwhile, cook noodles according to package directions in a separate pot. (Tip: You could cook the noodles in the same pot with the broth, but most cooks feel like the noodles tend to get soggy and over-cooked that way. I always cook them separately.) When cooked, drain noodles and add to the pot of vegetables.
- If you would like to give your soup just a touch of creaminess, stir in a can of cream of chicken soup at this point.
- Add the shredded or chopped chicken.
- Let the soup simmer for a few more minutes to heat the cream soup and the chicken.
- Serve in bowls with crackers or your favorite bread if desired.
- Leftovers reheat and freeze well. Source: Reviewers of this soup at Allrecipes
3 Comments on “Chicken Noodle Soup”
I have tried this dish and I found this very awesome it was quit difficult to cook because of mixing rice flour in soup but when it completed and prepared my whole family appreciated me. Thanks for great kind of content.
This sounds lovely and really tasty. Thank you for sharing this.