The Easiest Chicken Noodle Soup Recipe Ever

Foodie Fridays are taken on a new theme this November: “Easiest Recipes Ever”. I’m all about gourmet five star meals, but the average person doesn’t have the time or the budget to prepare fancy food every day. This series is all about gathering simple recipes, starting with the Easiest Chicken Noodle Soup Ever! This recipe was found on The Morning Fresh <— have a look at the website for more recipes!

Easy chicken noodle soup

  • 6 ¼ cups of 100% natural chicken broth
  • 3 cups carrots
  • 2 cups celery
  • 1 yellow onion
  • 1 packet of wide egg noodles
  • 2.5 cups of chicken breasts
  • 2 cubes of seasoning
  • 4 cups of water

1. In the biggest pot you’ve got, start boiling some water. Chop your chicken breast into smaller pieces (think about 8 per breast), and toss ‘em into the water to boil.

2. While the chicken is cooking, begin preparing your vegetables. Dice the onion; slice each celery stick in half, and chop; slice and halve the carrots. The size and thickness is up to you – I prefer to make my veggies in a variety of sizes to make each bite a surprise.

3. After about 10 minutes, check the chicken – if there is no pink left in the middle, drain it and set it aside to cool for a few minutes.

4. While you’re working on the chicken, toss your vegetables and two cups of water into the pot. I added a small amount of chicken broth, to soak up some flavor while the veggies softened. Add celery and carrots first, then onions later. Now is a good time to add salt, pepper, and garlic powder to the pot.

At this time, you should also set a separate pot to boil, and cook your package of egg noodles.

NOTE
: I do not cook my egg noodles all the way; I leave them al dente because they will continue to absorb the broth in the soup (this is a great way to avoid getting them too mushy during storage).

5. Once you can handle the meat, begin to pull the chicken apart with your fingers (or a fork). You’ll quickly find that what began as a small pile of chicken chunks will grow into a rather large heap of shredded meat.

6. Add the chicken, remaining broth, noodles and any other leftover ingredients, to the pot (I didn’t drain the noodles, I added the water along with ‘em). Once the soup reaches a bubbly brew, toss in the seasoning cubes. Continue to season to taste, if necessary.

7. Begin the waiting game. Set the soup to a simmer, and occasionally stir and taste for at least two hours. The longer, the better – but it may be hard to resist the temptation of pouring yourself a bowl.

8. Ladle your soup into mason jars, and set some aside in the freezer (not completely full), and some in the fridge to be eaten quickly.

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