Chicken noodle soup is a major comfort food when the temperature starts dropping and it’ll help stave away any colds that are coming on. This recipe is delicious and worthy of making for friends and family, especially as cold season approaches!
Ingredients (makes 2-4 servings)
2 tablespoons unsalted butter
1 chicken breast or 2 cups cooked chicken, shredded
6 cups stock, chicken or vegetable
1 tablespoon olive oil
1 onion, diced
1 medium-sized carrot, diced
2 garlic cloves, minced
3 cups dried egg noodles
Salt and pepper, to taste
1/2 teaspoon thyme
If you’re working with raw chicken, heat a large sauce pan over medium-high heat and add butter. When the butter is melted, cook the chicken. Sear for 8 minutes until chicken is slightly browned. Add in your broth, cover, and cook for 10-15 minutes on medium heat. Flip chicken, cover, and cook again for 10-15 minutes. Remove chicken from pot, reserving stock for soup. Once cool, shred into bite-size pieces.
For the soup itself, grab a pot and set it over medium-high heat. Add oil, onion, carrot, celery, garlic, and thyme. Cook until vegetables are soft and translucent. Add the stock that was used to cook the chicken and bring it to a simmer. Add noodles and cook until noodles are tender, usually around 5-7 minutes. Add in the shredded chicken. Season to taste with salt and pepper. And voila, you’re done!