Chicken Noodle Soup
Chicken noodle soup is comfort food at it’s best. This soup is quick and easy to make. Cook up a batch when you’re feeling under the weather, or when you need something to warm you up on cold days.
Give my recipe a try. I think you’ll like it. 🙂
Chicken Noodle Soup
Ingredients:
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil (I use garlic-infused olive oil)
- 1 medium onion, chopped
- 1 small bag baby carrots, sliced
- 6 stalks celery, sliced
- 1 tablespoon chopped garlic
- 8 cups chicken broth
- 2 cups water
- 2 tablespoons Dashida (or you can use 2 chicken flavored bouillon cubes)
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 1 bag (8.8 ounces) dry egg noodles (see the photo below)
Directions:
Place a large soup pot over medium high heat. Add the olive oil to the pot. Heat the oil for about a minute.
Add the chicken pieces to the pot.
Cook the chicken until they are no longer pink.
Add the onions, carrots, celery, and garlic to the pot. Stir to combine the ingredients.
Cook over medium high heat until the onions are translucent.
Add the chicken stock, water, and Dashida (or bouillon) to the pot.
Add the bay leaves.
Add the black pepper.
Add the parsley.
Bring the soup to a boil then add the egg noodles.
This is the brand of egg noodles that I like to use. You can use any brand you like.
After about 5 minutes (or until the noodles are done), remove the bay leaves from the soup.
Taste and adjust the seasonings to your liking.
Serve while hot and ENJOY! 😀
