The Joy of Homemade Chicken Noodle Soup

Chicken soup is one of my all-time favorite comfort foods, and since we are actually seeing real winter weather, with more than 12″ of snow here in our Seattle neighborhood, it seemed only right to make some for our warm and cozy time at home during this ‘Seattle Blizzard’!

Of course, your homemade chicken broth will be perfect for this soup, but if you don’t have the time or ingredients to make that, store-bought chicken broth will be a great substitute! Add thinly sliced carrots, chopped celery and onions to some butter in your soup pot, let them sauté until they start getting a bit clear and soft, then add the broth. Let them simmer on low until your veggies are tender.

In the meantime, I use boneless chicken breasts, and bake them in the oven with a bit of seasoning (in our home, we tend to go Italian, with a mix of basil, oregano, parsley, garlic powder, onion powder, and a bit of paprika, for color.) Once those chicken breasts are cooked through, I remove from the oven and let them sit out and rest for a little bit. Once they’re cool enough to handle, I shred (or chop) the chicken, add it to the soup, and let it simmer with the soup for about 15 minutes.

Last thing to do: add the noodles. I usually make my own egg noodles, but don’t fret! Store-bought noodles will be delicious in this soup! I add them directly to the soup, and let them cook on medium heat for about 8 minutes. Then shut off the burner and let the soup rest for about 20 minutes. The noodles will continue to soften up, the flavors will all meld together, and you will have an easy – and hearty – pot of chicken soup!

Mangia and enjoy!!

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