Stay Warm with Chicken Noodle Soup
November 24, 2008 by Amanda
Whether we like it or not, winter is pretty much upon us. In fact, where I live there is currently a snow storm going on outside and with the entrance of winter, comes the colds and the flu. What better a way to stay warm and also ward off illness than to indulge in some savory chicken noodle soup!
You will need:
- 5 boneless, skinless, chicken breasts – parboiled, cut into chunks
- 1 quart canned or boxed chicken stock
- 1 large white onion
- 3 minced garlic cloves (from the jar)
- 3 large peeled, carrots, cut into coins
- 3 celery stalks, chopped
- Thyme
- 1 bay leaf
- Kosher salt and pepper
- Uncooked egg noodles, or ditalini – that’s good, too
1. Place the chicken stock and 1 quart of cold water into a large pot and bring to a boil.
2. Add all the veggies and spices. Simmer about 20 minutes.
3. Add about 1/2 the bag of egg noodles and bring to a boil. Add the chicken chunks. Lower heat to a good simmer and cook until noodles are done.
4. Remove bay leaf, check seasonings. Serve.
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Erik on Wed, 26th Nov 2008 11:50 am
I have to admit that I use dark meat quite often in my chicken soup…yes, it has more fat, but I like the flavor better. Just one of my guilty little pleasures
calacalais on Thu, 4th Dec 2008 1:21 am
Being a vegetarian i am new to this topic.Though i like reading these kind of recipes in general..Your description was good to see the post here…
Easy Chicken Recipes on Wed, 31st Dec 2008 3:05 pm
I agree with Erik, I usually use chicken legs/thighs in my chicken soup. They just seem to have more flavor. It’s a bit more trouble to pick out the bones, but I think it’s worth it! Nice chicken soup recipe though!
Jackie
Free Recipes Lover on Thu, 22nd Jan 2009 5:35 pm
With a chicken noodle soup recipe this good- I wish it was rainy every day! This is such a good recipe of an all time classic
. Thank you