Stay Warm with Chicken Noodle Soup

chicken noodle soup 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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16 thoughts on “Stay Warm with Chicken Noodle Soup”

  1. 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 😉

  2. 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

  3. wow..i love chicken soup. thanks for sharing that recipe, i will try that at home, i am sure my kid and my husband will love that, especially when it rains, we love to eat hot soup.

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