One of my favorite “cool” weather foods is soup. It is also great when your child is home from school with a yucky cold (as is mine today). Not quite Fall weather here in Arizona, but with it being that time of year for “Back to School”, we have encountered our first cold of the season.
Momma’s Homemade Chicken Noodle Soup
You will need:
- 2 chicken breasts (thawed or frozen, I normally use frozen)
- 1 Tablespoon of garlic
- 1/2 a White onion, chopped
- Olive oil (1 tablespoon, maybe two)
- 3 Celery Stalks (roughly 1 cup chopped)
- 3 Carrots (roughly 1 cup chopped)
- 1 Cup dried noodles of your choice (I prefer No Yolk, Egg noodles)
- 1/2 to 1 Tablespoon Rosemary
- 1/2 Tablespoon Oregano
- 1 Tablespoon Parsley
- 2 Cups of Water
- 2 Cups of Chicken Broth
- Salt & Pepper
1.) In a 4 quart stock pot, place enough olive oil to cover the bottom of pot, turn the stove on to about medium heat. Since your oil is warming up, you can place the onions in the bottom of the pot. Let those soften for a few moments, then add your garlic. Stir it all around to make it happy and merry.
2.) Add your chicken breast, sprinkle those with salt & pepper to your liking. (This can be pre-chopped, but I like to shred my chicken after it boils)
3.) Add your 2 cups of water and bring this to a boil. Once a rapid boil has occurred, lower the heat to a simmer. Continue to let the chicken simmer for 30 minutes.
*Side Note* If making this for kids, you may want to strain the garlic and onions out, unless of course your kids won’t notice. Mine however will make a face and say “eeww” every so often. You can shred chicken now too, unless you pre-chopped the chicken before boiling. Return broth to pot if you have drained out the onions and garlic.
4.) Stir in your rosemary, oregano and parsley now, bring this back to a boil.
5.) Add your 2 cups of chicken broth to the broth you made yourself, this will give your soup a more classic taste to each bite. (You can add less or more to your liking, but this is normally a good amount of flavor to add.)
6.) Add your carrots, let those cook for 5 minutes.
7.) Add noodles and then add your chicken back to the pot if you previously took out to shred. You will continue to cook this for 5 minutes.
8.) Last ingredient to add will be your celery, because celery will cook quickly. I like to turn the stove off, add the celery and place the lid back on the pot for 5 minutes. This way, you get your crispness of the vegetable in each bite.
Prep time will be about 8 minutes (to chop your veggies and chicken).
Cook time will be 45 minutes.
You now have a delicious healthy and full of yummy goodness dinner in less than an hour! Serve with your favorite crackers or a fresh homemade biscuit!