Chicken Noodle Soup

Chicken Noodle soup is a classic when you are sick. It is easy to make and is delicious. I read recently that they have done studies and chicken noodle soup really does help you get better faster when you are feeling under the weather. So when you feel the sniffles starting, break out some good old fashioned chicken noodle soup...not the stuff in the can!

Gather your ingredients:

Garlic, chicken broth, salt, pepper, thyme, mix of vegetables, onion, mushrooms, celery, chicken. Not pictured: half of a lemon, egg noodles, paprika and chicken bouillon

 You can use any kind of chicken you want. I have a package of tenders here because that's what I had but you can you any part of the chicken or if you have leftovers from a rotisserie chicken use that! As for veges...use any you want! I had a bag of mix veges that we like so I'm using that. Pick any veges you want and toss them in.

Note: don't skip the onion. Even if you don't really like them, when they cook down they add nice flavor to the soup that you won't get otherwise.

Cut your chicken into chunks that are bite size.

Chop your onion, celery and mushrooms into small/medium chunks. I have to do the mushrooms extra small so Chris can't see them or else he will complain about them and pick them out:

Put around 2 tbls of oil into a 3Q pot and warm over medium heat. Add in your chopped vegetables (the celery, onion and mushrooms), set the bowl they were in aside, you are going to need it later. Cook until the onions are translucent, about 3-5 minutes, at the very end add 1-2tbls garlic and cook for about 30 seconds or until you can smell it (garlic will burn very easily so be careful):

Remove the veges to the bowl you set aside. Add another 2-3 tbls of oil to the pan and put in your chicken (if using leftovers skip this step.) I take the veges out because the chicken doesn't cook as well with them in the way, they crowd the pan. Cook the chicken over medium until the chicken is white all over. Once it's cooked add the veges back in.

Pour in the chicken broth. Fill the container it was in with water and add that in along with the chicken bouillon. I add my seasonings now: Around 2 tsp of salt, a pinch of black pepper, 1/2 tsp of thyme, 1/2 tsp paprika. Squeeze in lemon juice, being careful to catch the seeds, those might taste a little funny. Give a good stir and dump in your choice of vegetables. Bring to a simmer and add in the egg noodles. Cook for about 10-12 minutes, or until the noodles are soft. Taste your broth to make sure it is seasoned properly, if not add a little more salt, that usually does the trick.

Serve with some yummy bread and Enjoy!


 For something different, you can add rice instead of egg noodles. I cook the rice separately and add it to the soup once it is cooked. Make at least 2 cups of cooked rice for this amount of soup, 3 cups would probably even be good.



Experiment with different spices. We don't care for overly spicy food but if you do go for it. Just remember to add spices in small increments...you can always add more, but when you add too much it's ruined!