Chicken noodle soup is probably one of my most favorite soups! I was craving something warm and comforting and it was perfect with the weather being so cold and rainy. It completely satisfied my craving and it was super easy clean up because it only required one pot! I know some of the best tasting chicken noodle soups are made with homemade stock but honestly with my husband being vegetarian, and it being so time consuming, this definitely did not make sense for me. But in no way did this chicken noodle soup disappoint!
Serves 4 fans
The Players:
- 1 tsp extra virgin olive oil
- 3 chicken tender or 1 chicken breast
- 1 small onions diced
- 1 carrot peeled and diced
- 1 celery diced
- 2 garlic cloves chopped small
- 1 bay leaf
- 4 springs of thyme, thyme leaves only
- 1 quart of low sodium chicken stock
- 1/2 a chicken or veggie bouillon cube
- 1 cup of wide egg noodles
- 3-4 tbs of finely chopped parsley
- Salt
- Pepper
The Game Plan:
Place a medium sized pot on medium heat with olive oil in it. Meanwhile season the chicken with pepper on both sides. Place the chicken in the pot and cover. Let the chicken cook for about 4-5 minutes on each side. Once chicken is fully cooked take it out and let cool. Meanwhile place the carrots, celery, onions, garlic, thyme, and bay leaf in the pot and saute in the left over juices from the chicken for about 8-10 minutes or until the vegetables are soft. Meanwhile, shred the chicken with a fork and season with salt. Then add chicken stock and bring it to a simmer. Grate in the half bouillon cube. Add egg noodles and let cook for about 5-7 minutes, or until the noodles are cooked. Add in the chicken and parsley. Remove the bay leaf. Season with salt and pepper to your liking. Enjoy!
* The chicken was seasoned with salt after it had been cooked to keep the chicken as tender as possible.
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