Classic Chicken Noodle Soup

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You know that gross feeling you get after a week of travel, and you think if you see another fast food joint you’re going to lose it? I do. This is my go-to meal after my husband and I have been on extensive travel, or if I just need a quick, simple dinner during the week. It’s easy to make, and it’s easy on the stomach. Not to mention delicious and oh so satisfying.

Cooking Level

FOUNDATIONAL | Beginner | Intermediate | Advanced

Yield: 6

Author: Karyn Shalda, Cooking to the Point

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Classic Chicken Noodle Soup

This chicken noodle soup is my go-to when it's cold outside, when I've been feeling under the weather, or when we've been traveling a lot and I just want a simple, satisfying home cooked meal. Using kitchen staples I usually already have in my fridge and pantry, this recipe is an easy one that goes a long way.

Prep time: 10 MinCook time: 20 MinInactive time: 10 MinTotal time: 40 Min

Ingredients

• 2 cooked chicken breasts (or alternatively, a pre-cooked rotisserie chicken, shredded), cubed or shredded
• 4 medium-sized carrots, sliced into rounds (peeling is optional; if not peeling, scrub carrots before slicing)
• 3 celery stalks (leaves included), chopped
• 1 medium sweet onion, chopped
• 1 t herbs de provence (optional)*
• 1 t salt
• 1 t pepper
• 6 c chicken broth
• 8 oz egg noodles, any kind, cooked according to directions
• 2 T butter or olive oil
• Additional salt and pepper to taste
• Chicken seasoning to taste (optional)

Instructions

1. In a large pot such as a Dutch oven, heat 2 T butter or olive oil over medium-high heat.
2. Once the butter or oil is hot, add the chopped carrots, celery stalks, and onion to the pan.
3. Add the 1 t herbs de provence, 1 t salt, and 1 t pepper to the vegetables and stir to mix. Cook until the vegetables are tender, about 5-7 minutes.
4. Meanwhile, put a pot of salted water on to boil for the egg noodles and cook according to directions; set aside. If necessary, add a teaspoon of olive oil to the noodles to prevent them from sticking.
5. Add the 6 c chicken broth to the pot with the vegetables.
6. Add the cooked chicken breast, turn the heat to high and bring to boil. Once at a boil, lower the heat again to medium and simmer for 5-10 minutes.
7. Add salt and pepper and chicken seasoning to taste (if desired). Dish the soup out over the egg noodles, and serve with a side of crusty bread or a green salad.

Created using The Recipes Generator

*Herbs de Provence is a spice blend of savory herbs such as marjoram, thyme, rosemary, oregano, savory, and commonly (at least in the United States), lavender. This blend can be easily substituted with a 1/4 t each of rosemary, oregano, thyme, and parsley or whatever else you might like to try! I currently have the Trader Joes brand in my cabinet, but I also use Frontier Co-Op spices a lot, and they have a Herbs de Provence mix available on Amazon for about $3.50. It’s not a necessary addition, but it gives this recipe that little oomph of flavor that makes it that much tastier.

The chicken seasoning I use comes from a Michigan native vendor, The Bavarian Inn in Frankenmuth. That’s also where I got the egg noodles for this recipe.

If you’re short on time, you can use a rotisserie chicken as noted above, and you can also use a bag of frozen peas and carrots in place of the fresh vegetables. You can also substitute the noodles for rice, pearl couscous, or barley.

Leftovers can be kept in an airtight container for 3-4 days in the refrigerator.

Let me know your favorite way to make chicken soup in the comments below!