Chicken noodle soup is the ultimate comfort food, right? Keep reading for my quick and simple recipe.
When the cold weather sets in, a warm bowl of soup is all I want for dinner. I shared on Instagram that we got a couple inches of snow over the weekend, so I decided to make a batch of soup. After the kids attempted to play in the snow (they did last 8 minutes), it was the perfect thing to warm up with. This recipe is easy to make, and comes together in about half an hour. Besides, is there anything more comforting than chicken noodle soup?
Chicken Noodle Soup
- 96 oz chicken broth low sodium
- 1 lb chicken breast boneless, skinless
- 1/2 cup carrot chopped
- 1/2 cup celery chopped
- 16 oz wide egg noodles
- 1/2 tsp salt
- 1/4 tsp pepper
Heat a large stockpot over medium-high heat.
Add the carrots, celery, chicken breast, salt and pepper.
Cover with broth, (about 4 cups), and boil until chicken is just cooked through, about 15-20 minutes.
Remove the chicken from the stockpot and set aside.
Add egg noodles and the rest of the broth to the stock pot and continue to boil until egg noodles are tender, about 5-7 minutes.
Meanwhile, shred the chicken and add it back to the pot once the noodles have finished cooking.
Add more salt & pepper to taste.