Chicken Noodle Soup
This classic soup is a staple around our house. Anytime any of us are under the weather this is the recipe that is requested the most. If you come to our house in the fall or winter, there is a 95% chance that there’s a nice, big pot of chicken noodle soup in our fridge. This recipe is creamy and soothing, just the thing for pretty much any day. You will definitely want to give our version of this classic a try!
Here’s what you’ll need to make this:
- 1/2 onion chopped
- chopped carrots equal to onion
- chopped celery equal to onion
- 3 chicken breasts
- 1 bag extra wide no yolks noodles
- 1/2 cup heavy cream
- About 10 cups chicken broth (enough to cover)
- parsley to taste
- sage to taste
- rosemary to taste
- thyme to taste
- 2 Tbsps olive oil
Let’s get cookin’!
Starting out, cook the chicken with seasonings. While waiting, chop veggies to preference size. I use one full onion (medium sized) and cut my carrots and celery to match in equal parts.
Next, pull the chicken out and add oil to your pan. At low medium heat, add carrots and celery and stir frequently until slightly soft.
Add onions and seasonings to carrots and celery and cook until onions caramelize.
Add your chicken back to the pot and stir in, let them marinade and get to know each other a few minutes.
Next, pour in the entire bag of noodles, then cover them with chicken broth (or water and use chicken cubes like I did).
BRING TO A BOIL. If you don’t, the noodles will taste off…. Not sure why but they do. It must come to a boil and stir it occasionally, then kill the heat.
Once done, taste and add seasonings to your desire. Add heavy cream and stir before serving for that extra razzle dazzle touch.
Now for how you handle leftovers: This is gonna be one thick soup the first day, so add chicken broth to your pan the next day to fill the pot back up and this pot will feed a large amount of folks. Just might need another splash of cream if you add a lot of broth.
Chicken Noodle Soup
Ingredients
- ½ onion chopped
- chopped carrots equal to onion
- chopped celery equal to onion
- 3 chicken breasts
- 1 bag extra wide no yolks noodles
- ½ cup heavy cream
- About 10 cups chicken broth enough to cover
- parsley to taste
- sage to taste
- rosemary to taste
- thyme to taste
- 2 Tbsps olive oil
Instructions
- Starting out, cook the chicken with seasonings. While waiting, chop veggies to preference size. I use one full onion (medium sized) and cut my carrots and celery to match in equal parts.
- Next, pull the chicken out and add oil to your pan. At low medium heat, add carrots and celery and stir frequently until slightly soft.
- Add onions and seasonings to carrots and celery and cook until onions caramelize.
- Add your chicken back to the pot and stir in, let them marinade and get to know each other a few minutes.
- Next, pour in the entire bag of noodles, then cover them with chicken broth (or water and use chicken cubes like I did).
- BRING TO A BOIL. If you don't, the noodles will taste off…. Not sure why but they do. It must come to a boil and stir it occasionally, then kill the heat.
- Once done, taste and add seasonings to your desire. Add heavy cream and stir before serving for that extra razzle dazzle touch.
