Today, we’re about to dive headfirst into the world of comfort food. Yup, you guessed it – we’re talking about the legendary Chicken Noodle Soup! So, grab your cutesy mugs, put on your coziest sweater, and let’s embark on a slurp-tastic journey to the land of chicken, noodles, and all things warm and fuzzy.
Now, before we get into the nitty-gritty of this recipe, let’s address the elephant in the room. You’re probably thinking, “Why on earth am I tackling a classic like chicken noodle soup?” I mean, you could go to the store and buy a can of it to pair with your sourdough cheese toast, but is it going to be satisfying?
I don’t know about you, but since the pandemic I can’t even look at a can of soup without tasting tin in my mouth. I promise, this chicken noodle soup is like a warm, nostalgic hug for your taste buds. And as always, this recipe is egg-free, has the option to be dairy free, gluten free and if you’re feeling extra into animal welfare, leave out the meat and swap to vegetable bouillon to make it vegan!
How to achieve perfect chicken noodle soup:
Add butter to pot, melt over medium low heat. Add carrots, celery, and onion and simmer until tender. Add in garlic, stirring well for 1 minute, careful not to burn. Add the chicken bouillon and cooked, shredded chicken, mix to combine (no I’m not sponsored by them, I wish haha). Dairy allergy friends-Note how I use the organic roasted chicken base, it does NOT contain milk/dairy. The non-organic better than bouillon however does contain dairy.
Add the water to make a chicken broth, and season. Taste and adjust seasonings as preferred. Simmer for 10 minutes or so.
Keep the cooked noodles separate, and add to each individual bowl as needed. Then pour the soup base over the noodles and serve immediately. This separation also helps if refrigerating leftovers, as I find noodles will lose their ‘bite’ after being contained in soup.
How to make Homemade Chicken Noodle Soup
Ingredients
- 1½ cups cooked chicken (approx 1 breast, or 4 chicken tenderloins)
- 2 cups noodles, cooked and set aside.*
- 2 tablespoons salted butter*
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup finely diced yellow onion
- 2 garlic cloves, minced or pressed
- 7-8 cups water, or chicken bone broth *
- 1 – 1½ tablespoons Organic Better than Bouillon chicken*
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- other seasonings to your preference like poultry seasoning, parsley, etc.
Instructions
- Boil noodles in large pot until al dente and set aside.
- Cook chicken by boiling in water with a dash of salt in large pot, remove to plate and set aside to cool. Drain water and return pot to stove.
- Add butter to pot, melt over medium low heat. Add carrots, celery, and onion and simmer until tender. Add in garlic, stirring well for 30-60 seconds, careful not to burn.
- Mix the ‘better than bouillon’ paste into the vegetables, then add 6-8 cups of water (or chicken stock if using). Add basil and oregano and any other preferred seasonings.
- Stir in cooked shredded chicken, bring to a boil and simmer for 10 minutes or however long. Taste and add salt and pepper if needed.
- When ready to serve, scoop cooked noodles into individual bowls and pour soup base over noodles.
Leave a Reply