Chicken noodle soup is an easy, healthy meal that you can make for your family. I make it in the cold, winter months and sometimes in the summer to help cure a cold or for those times you need a little comfort. It reminds me of being a child, having a cold and my Mom making a big pot of soup to help “cure” me.
You can modify it depending on your tastes. Sometimes I add green beans, rice, or lemon. Today I am sticking to the basic chicken noodle soup that I have been making for years. I hope you enjoy it and use it for comfort on those cold, wintery days.
What’s not to love about veggies…
and these yummy noodles….
Time: 30 minutes
Serves: about 10 cups of soup
1 cup chopped, cooked chicken
1 ½ cups chopped carrots (3 medium carrots)
1 ½ cup chopped celery (3 stalks)
½ cup chopped onion (1 medium)
2 – 32oz cartons of organic free range chicken broth (or whatever chicken broth you fancy; the lower the sodium the better in my book)
2 cups of water
1 chicken bouillon cube
2 bay leaves
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 tablespoon fresh chopped basil
2 tablespoons chopped fresh parsley
2 cups of noodles (wide egg noodles are my favorite but use whatever works for you)
½ cup of orzo
Salt and pepper to taste
- Cook chicken, shred and set aside.
- In a large pot combine carrot, celery, onion, broth, water, bouillon cube, bay leaves, and spices. Bring to a boil then reduce heat. Let simmer for 10 minutes.
- Stir in uncooked noodles and orzo and return to boil then reduce heat. Cover and simmer for 8 minutes or until noodles are tender. Stir in chicken and cook for 3 more minutes.
- Discard bay leaf.
- Serve in soup bowls with your favorite crackers or bread for dipping.
- Use dried herbs instead of fresh. In the summer I prefer fresh herbs since I grow them in my garden or can get them at the farmers market.
- To shred the chicken use a fork to pull apart the meat.