New and Improved Chicken Noodle Soup

My Go-To Comfort Food: Chicken Noodle Soup

As a busy working mom, time is my most precious commodity. Finding quick, easy, and nutritious meals is a constant quest. That’s why I rely heavily on recipes that are both delicious and efficient. This chicken noodle soup recipe has become a staple in our household – a true lifesaver on those hectic weeknights when everyone’s craving a warm, comforting meal.

What I love most about this soup is its versatility. I can easily adjust it based on what I have on hand. Sometimes I add extra vegetables like spinach or zucchini for an extra nutritional boost. Other times, I might use leftover rotisserie chicken to save even more time. The beauty of this recipe lies in its adaptability; it’s a blank canvas for my culinary creativity. And my kids? They absolutely devour it, which is always a win in my book.

The ingredients are simple and readily available. I always opt for organic chicken and broth whenever possible, aiming for the freshest, highest-quality ingredients I can find. The combination of tender chicken, perfectly cooked noodles, and aromatic vegetables creates a symphony of flavors that warms my soul and satisfies my family's hunger. It’s a simple recipe, yet it consistently delivers a taste of home and comfort.

Beyond its ease and deliciousness, this soup also serves as a perfect vehicle for sneaking in extra veggies. My children, like many others, can be picky eaters, but they happily consume the carrots, celery, and parsnips hidden within the comforting broth. I often add a bit of extra garlic for an immune-boosting punch, especially during cold and flu season. This soup isn’t just a meal; it’s a health-conscious choice disguised as pure deliciousness. It's also easy to double the recipe and freeze half for a future meal, further adding to its convenience and practicality.

The process itself is incredibly straightforward. Even a novice cook can master this recipe in a matter of minutes. It’s a perfect example of how a simple dish can provide immense satisfaction. The aroma filling my kitchen as the soup simmers is heavenly, promising a delicious and comforting meal that brings the whole family together. The taste? Well, let's just say it’s a recipe that’s earned its place in our hearts (and our weekly meal rotation!).

Making this soup feels like a little act of self-care. In the midst of busy schedules and demanding responsibilities, it's a small moment of peace and calm. The rhythmic stirring of the pot, the comforting warmth of the simmering broth – it’s a sensory experience that soothes the soul and nourishes the body. And that’s something truly invaluable in today’s fast-paced world. It's more than just a meal; it's a reminder to slow down, savor the moment, and appreciate the simple pleasures in life.

This soup is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of love. It’s a dish that brings warmth, comfort, and nourishment to my family, and it's become a cornerstone of our family traditions. From quick weeknight dinners to cozy Sunday evenings, this chicken noodle soup consistently delivers, reminding me that sometimes, the simplest things in life are the most rewarding.

So, whether you're a seasoned chef or a complete beginner, I encourage you to give this recipe a try. It’s a versatile, delicious, and comforting dish that's sure to become a staple in your kitchen as well. And who knows, you might just discover that it’s the perfect antidote to a long day or a busy week. It’s a warm hug in a bowl, and isn't that what we all need sometimes?

Ingredients I use:

• Organic chicken breasts
• Organic chicken broth
• Fresh vegetables (carrots, celery, onion, parsnips – use whatever you like!)
• Egg noodles (I like to use whole wheat for extra fiber)
• Fresh herbs (basil, oregano, parsley)
• Olive oil
• Salt and pepper to taste

I hope you enjoy this recipe as much as my family does. Let me know if you have any questions, or if you decide to try it, share your own experience with me! Happy cooking!

Step-by-step

• In a large stock pot, heat 3 tablespoons olive oil over medium to med-high heat. Season chicken with a bit of salt and pepper. Cook chopped chicken until no longer pink (maybe 4-5 minutes). Remove and set aside.
• Add 3 tablespoons oil. Throw onion, carrot, parsnip, celery, and garlic in and season lightly with salt and pepper. Cook until just tender, about 4-5 minutes. Remove and set aside. (Cooking Note: You can skip this step and just add these veggies raw to the broth in Step 4, but this method infuses more flavor.)
• Whisk in 3 tablespoons of flour and a splash or two of chicken broth for about 2 minutes (until it forms a golden brown paste). Whisk in the rest of chicken broth a little at a time, making sure lumps don't form. (Cooking Note: The point of this step is to cook the flour a bit and create a thickening paste to the broth. If you are using the Homemade Whole Wheat Egg Noodles from our Recipe Index, you can skip this step.)
• Add vegetables, bay leaves, basil, oregano, salt and pepper (go shy on this since you can add more at the end) and let simmer for 5-10 minutes.
• Add egg noodles and chicken. Bring back to a boil and turn down heat to a simmer. Cook noodles a little less than the package recommends, so you don't overcook them. Or if you're using fresh homemade egg noodles, simmer for about 20-25 minutes until noodles are fat and tender.
• Remove bay leaves and adjust seasoning as needed. Top with chopped parsley to garnish. Serve warm.
• If you plan to freeze this recipe for later (here, cook your soup but be sure to under cook your noodles by a few minutes. Cool soup and freeze in a BPA-free freezer bag or air-tight freezable container. When ready to eat, thaw in fridge in advance and warm over low heat on the stove. Or use the defrost setting on the microwave and then warm up in the microwave.