Chicken Noodle Soup
This chicken noodle soup is a cost effective way to feed your family and this homemade broth is packed with anti-inflammatory ingredients. This flu-fighting super food will get you through any harsh winter.
Ingredients in Chicken Noodle Soup-
- Restorative chicken/bone broth- click HERE for the recipe
- olive oil
- carrots
- celery
- onions
- garlic
- egg noodles- any size you prefer
- roasted chicken
- salt & pepper, garlic powder
- Italian parsley, rosemary
Equipment needed for this soup recipe:
- large stock pot or dutch oven- buy my favorite HERE
- sharp chefs knife
- vegetable peeler- this is the brand I use
- cutting board
- large bowl
- rimmed baking sheet
- parchment paper
Tips for success:
How to make an outstanding bowl of chicken noodle soup- keep it simple.
How to make Chicken Noodle Soup-
- Make the chicken stock.
- Coat chicken breasts with salt, pepper and herbs. Drizzle with olive oil- roast until the internal temp is 160 degrees. Remove skins and bones- tear into bite size pieces. Save the skins nd bones in the freezer for another batch of stock.
- Prep your veggies. Dice into bite size pieces.
- Sauté the onions, carrots, celery, garlic with herbs, salt, and pepper.
- Add roasted chicken to the veggies. Pour in chicken stock.
- Simmer 10 minutes. Add in noodles and cook until al dente. Remove the garlic clove.
- Serve in warm soup bowls with crusty bread, crackers or biscuits.
Favorite Pine and Palm Kitchen Soup Recipes
This is a list of our most popular soup recipes:
- Italian Wedding with roasted meatballs
- Healthy White chicken chili
- Hearty winter vegetable soup
- Corn and shrimp chowder
- Roasted tomato and garlic soup
- Classic French Onion
- Beef and bean soup
Variations to this recipe:
1. Make a Hearty Chicken noodle soup by adding in diced Yukon gold potatoes and frozen corn . Add them in with the onions and simmer the soup until the potatoes are fork tender. You may want to eliminate some of the noodles so the soup is not too starchy.
2. Make it Low Carb– eliminate the noodles and add in more celery.
3. High Protein Chicken Soup– Add in 1 cup of soaked green or French lentils with the onions. Sauté in the olive oil, add in the broth and simmer until the lentils are cooked through and tender to the bite. Add in an additional chicken breast.
4. Add more vegetables: Toss in frozen peas, leeks, chopped kale or spinach.
5. Make it spicy: add in red pepper flakes, diced jalapeños and serve with hot sauce. You can replace the noodles with yellow or white rice.
Ingredients
- 2 quarts chicken stock
- 2 unit chicken breasts skin on and bone in
- 2 TBSP olive oil
- 1 TBSP kosher salt divided
- 2 tsp fresh pepper- or to taste divided
- 2 TBSP rosemary finely minced
- 1 tsp garlic powder
- 1 cup yellow onion finely diced
- 2 unit large carrots diced
- 2 unit stalks celery diced, with leaves
- 3 TBSP Italian parsley chopped
- 2 cloves whole garlic peeled
- 2 cups egg noodles
Instructions
- Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
- Rub chicken breasts with 1 TBSP olive oil, chopped rosemary, garlic powder, 1 tsp salt and 1/2 tsp pepper. Roast the chicken on the prepared baking sheet at 350 degrees for 30-40 minutes until done or an instant read thermometer reads 160 degrees . Remove chicken from oven to cool. Once cooled, remove skin and bones, and tear into bite size chunks. Set aside .
- *Save the skin and bones for another batch of broth.
- TIME SAVER TIP: While the chicken is roasting, prep the veggies by dicing into bite size pieces.
- Into your large stock pot, add remaining olive oil. Sauté the onions, carrots, celery, and parsley for 3-4 minutes. Add in the garlic cloves and remaining salt and pepper. To the pot, add in the chicken breasts and slowly pour in the chicken stock.
- Simmer on low for 10 minutes. Test the soup for saltiness- add more salt and pepper if desired. Add in the egg noodles and cook until just al dente. Serve the soup in warm bowls. See success notes on how to store leftovers.
