The Easiest Chicken Noodle Soup Recipe

    What a delight it is to learn that a recipe you thought would be time consuming and complex turns out to be quite the cinch! Enter chicken noodle soup. For some reason, soups really intimidate me. I am always waiting for the kicker amidst reading the directions or anticipate having to hunt down some foreign ingredient I end up having to google. But nope! This recipe came around, and it blew my mind with how quick and painless it was. I changed a few things slightly, so have my own way below. It’s one of those meals you can mess around with… yep, I got some confidence with the first batch. Ready to add some potatoes next time!

    I was sick all last week (hence being a little behind with work) and inevitably, Matt followed suit. The poor guy stayed in bed all day yesterday, so I decided to make him some soul food. We were both so impressed–it turned out so good! Perfect for chillier days or when you’re under the weather. I hope you enjoy!

    You will need

    1 tablespoon butter
    1-2 pinches of salt + pepper
    1/2 onion
    3 celery stalks
    3 large carrots
    1 tablespoon dried basil
    1 tablespoon dried oregano
    1 carton of chicken broth (32 oz)
    1 can of vegetable broth (14 oz)
    2 cups egg noodles (any kind you like)
    1 chicken breast (make it easier and pick up a rotisserie chicken!)

    How we do it

    In a large pot over medium heat, melt butter. Add the onion, celery, and a pinch of salt and pepper and cook in butter until just tender, about 5 minutes. Pour in chicken and vegetable broths and stir in shredded chicken, carrots, basil, oregano. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Add in the noodles based on how long they need to cook. I ended up adding a little more salt, pepper, and oregano at the end.

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    5 days ago

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