Classic Chicken Noodle Soup

Happy December 1st!! This year has FLOWN by and I am very happy to announce (and equally shocked) that I have not gotten a cold or any type of sickness ONCE since last Fall, despite everyone in my office getting the flu and Al (the bf) getting a cold a few weeks ago. Now that I said that I am sure I'll wake up sick tomorrow.

homemade chicken noodle soup

Anyway, as most people do, Al was craving chicken noodle soup, so I whipped this up in about 30 minutes and it really hit the spot.

chicken noodle soup

I had leftover caramelized onions in the fridge that I used instead of sauteing the onion which made it a little sweet but sauteing an onion works just as well. Also, if you have leftover cooked chicken, just toss that in at the end so it warms up. I'm a big fan of re-purposing leftovers or other ingredients so just use what you have!

Serves: 3-4

Cooking time: 30 Minutes

INGREDIENTS:

2 tbs butter

2 garlic cloves

2 celery sticks, chopped

1 onion, chopped

3 carrots, sliced

5 cups chicken broth

1/2 pound chicken breasts

1 cup egg noodles

1 tbs fresh thyme

salt & pepper

METHOD:

  • In a Dutch oven, melt the butter and sauté the onions, celery, garlic and carrots until tender, about 5 minutes. Season with salt and pepper.

  • Push the veggies to the side of the pan and place the chicken breasts into the pan. Cook on both sides for 2 minutes but don't let them brown.

  • Add the chicken broth and bring to a boil, then simmer for about 15 minutes, until chicken is fully cooked.

  • Remove chicken from pan and shred with two forks then return to pot. Add egg noodles and cook until tender (if you need to add more liquid, add a little water.)

  • Season with salt and pepper and serve.

In a soup mood? Check out my Potato Leek Soup recipe!

Potato Leek Soup

#chickennoodlesoup #chicken #soup #milanomade #comfortfood #milanomadesoups