I believe that every person should have a good chicken noodle soup recipe on hand. Do you remember that book, Chicken Soup Is Good For The Soul? Well I think the author was on to something! There’s got to be some healing powers in chicken noodle soup because it’s the only thing that can make me feel better when I am sick.
This past week I got hit with a mean cold. I was sneezing everywhere and couldn’t breathe out of my nose. I had no energy, and my head was killing me for about 4 days. On the second day, I knew I had to make a big pot of chicken noodle soup. Guess what, it worked!
I take my time to cook a hearty batch. I like the chunky veggies and thick noodles! I also shred the chicken in a blender to ensure there’s chicken in each bite. The key to making sure the carrots and celery actually cooks is to boil the veggies in broth for about 6 minutes before letting everything simmer. Then you’ll have yourself enough homemade chicken noodle soup to last you a week!
Recipe is down below:
*I made a big pot to last me AND Adrian for about 5 days. If you don’t want to make this much soup, cut the recipe in half!*
- 1 Tbsp + 1 tsp vegetable oil (separate)
- 1 Tbsp minced garlic
- 1 cup cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 8 cups of chicken broth
- 1 lbs cooked chicken breast, shredded
- 2 cups egg noodles
- 1 tsp red pepper flakes
- 1 tsp chili powder (optional, spice helps with a runny nose!)
- 2 tsp basil basil
- 1 tsp oregano
- salt and pepper to taste
- In a large skillet, heat 1 tsp vegetable oil on medium heat. Add the chicken and toss with salt and pepper to taste. Cook on one side until golden brown (3 minutes or so), then flip and cook the other side. Once chicken is fully cooked, take it off heat and grab your blender. Add the chicken carefully to the blender, and then carefully pour in the juices from the skillet. Pulse the blender until chicken is shredded to to consistency you prefer. Set aside
- In a large pot over medium heat, add 1 Tbsp of vegetable oil. Add garlic and cook until fragrant, about 2-3 minutes. Add the onion and cook until transparent. Next, toss in the celery, carrots, and chicken broth to the pot and bring to a rolling boil for about 5 minutes. Reduce heat to medium-low and add the seasonings, noodles and chicken. Cover and let simmer for 20 minutes.