Is there really anything more comforting than a chicken noodle soup? It is the quintessential comfort food from our childhood and why eat from a can when making it at home is this easy?!
Kids love it, adults love it, and it's even the perfect cure for "Man Flu." Ladies, you know what I'm talkin' about...
I make my own chicken stock but feel free to use store bought. Or make it totally vegetarian by using veggie broth and nixing the chicken! Load this up with all the normal veggies like celery, carrots, and parsley or feel free to add your own twist on it! Its an everything-in-one-pot situation that is going to make your home smell amazing and be easy on the clean up, too!
This soup is best served up with a squeeze of lemon, crackers, & friends and family
📖 Recipe
Ingredients
- 3 Cups Chicken Broth
- 2 Cups Water
- 1 or 2 Chicken Breasts
- 3 Carrots Chopped
- 4 Stalks of Celery chopped
- 1 yellow onion
- 1 tablespoon garlic minced
- 8 oz noodle of choice
- 1 tablespoon Italian Seasoning
- 1 teaspoon celery salt
- 2 tablespoons parsley
- 1 teaspoon pepper
- salt to taste
- olive oil
- squeeze of lemon
Instructions
- Heat olive oil over medium heat and brown the chicken breast on both sides
- Add in carrots, celery, onion and coot for about 4-6 minutes.
- Stir in garlic, italian spices, celery salt and combine
- Pour in chicken stock and water and bring to a boil, reduce to a simmer and let it simmer for 15-20 minutes until chicken is cooked through. Add in salt and pepper.
- Pull the chicken out and shred it, add in un-cooked pasta and add the chicken back in.
- Cook about 10 more minutes or until noodles are done. Taste the broth and you may need to add salt and pepper to your liking!
- Garnish with parsley and a squeeze of lemon, enjoy!
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