Chicken noodle soup
Servings: 4
Chicken noodle soup is a classic dish for a cold winters day and a feel good meal for any time you’re sick. When I was younger my mom made chicken soup with homemade stock (and left out the vegetables in the final soup) and barley rather than rice or pasta. It was delicious! However, as an adult I love the carrot, celery and onion medley in this chicken soup recipe. I hope you will too.
(c) HMFG copyright 2015 photo by mary moran
Directions
- In a large soup pot add the olive oil and heat on a medium fire until warm/hot (not smoking) and add the carrots, onion and celery.
- Season the vegetables with salt and pepper.
- Cook them until they’re glossy and aromatic.
- Add water, the chicken base and the chicken to the pot.
- Bring it to a boil and add the bay leaf.
- When the chicken soup has come to a boil turn the heat to a simmer and cover for a 25-30 minutes.
- Next remove the chicken from the pot and shred it.
- Then add the meat back to the soup.
- Add the pasta and cook for another 12-15 minutes (based on the directions on the pasta box).
- Season the soup with salt and pepper.
- Serve.
If you enjoyed this recipe check out our tomato and rice soup recipe. Don’t forget to let us know you were here. What is your favorite soup?
Ingredients
- 2 chicken breasts, boneless and skinless
- 1-cup baby carrots, each carrot cut into 3’s
- 1-cup baby carrots, each carrot cut into 3’s
- 2 celery stalks, cleaned and small diced
- ½ an onion, peeled and small diced
- 1-tablespoon of olive oil
- 2-tablespoons better than bouillon chicken base
- 8 cups of water
- 1 bay leaf
- 2 cups rotinni pasta
- Kosher salt and pepper
