Homemade Chicken Noodle Soup

by Rebekahcooked up on October 24, 2012

When we had this soup for dinner last Sunday night, I knew that I would make it again soon. Especially since I ate the remaining two servings for lunch Monday and Tuesday.

What a perfect fall/winter recipe – and it was so easy to put together in just one pot.

 

Here’s what you need:

  • 1 large chicken breast – about 8 oz.*
  • Vegetable oil
  • 1 small or 1/2 large white or yellow onion
  • 2 large or 3 medium carrots
  • 2 celery stalks
  • 1 quart + 1 can low-sodium chicken broth
  • 2 cups water
  • 2 cups egg noodles (dry/uncooked)
  • Salt and pepper

*Because of the large amount of drug, environmental and conditions issues with regular commercially-produced chicken, I strongly urge you to buy antibiotic-free, cage-free chicken, which is not that much more expensive and is available at most grocery stores.

Start by heating 2 Tbsp. or so of vegetable oil in a stock pot or Dutch oven (my favorite). While the oil heats, use kitchen shears to cut your chicken into approximately 1/2-inch cubes. Add the chicken cubes to the oil and use it to “brown” or the chicken – don’t actually cook it to the point of turning golden or brown, just cook until the outside no longer looks raw. The rest will cook later.

When the chicken gets to that point,  remove it and set it aside but leave the oil and drippings. Chop the onion, carrots and celery to spoon-size pieces and add them to the oil. Cook for about five minutes until they become translucent.

Add the broth, water and noodles to the pot, and add back in the chicken cubes. Bring to a simmer and cook for about 20 minutes. Test a large cube of chicken by cutting it in half and making sure that it is fully-cooked inside. If it is, season to taste with salt and pepper, and serve. You may also like to add chili powder or paprika.

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1 Comment

  1. I made a giant pot of chicken noodle soup last week — as my husb was sick. (I think got sick, after we’d finished up all the soup, of course). I like to add in a bit of fennel and garlic to my chicken noodle soup — and if I’m feeling extra crazy, I add in a few parsnips and maybe some thyme sprigs.

    That being said, this looks like a great, classic chicken noodle soup recipe. Perfect for this weather (and cold season).

    Comment by lindsay | rosemarried — October 29, 2012 at 5:59 pm

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Other fall recipes to try:

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Coconut Carrot Miso Soup

A rich and velvety soup to start the winter off right.

Cauliflower Rice Gratin with Kale and Leeks

This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!