Chicken Noodle Soup

January 27, 2021

During the cold months of January and February I love making a variety of soups, from scratch!  Especially with no recipe but for this one, I made myself sit down and write this one for you all as I have made by memory for years…Chicken Noodle Soup! Chicken soup is just good for the soul and hungry bellies. I love serving with a simple salad for lunch or dinner and leftovers are ALWAYS, in my opinion, the best as the flavors blend and mellow with fabulous flavor the next day.  I love using thin noodles, but wide noodles, elbow macaroni or whatever your favorite is perfect! Enjoy!

Chicken Noodle Soup 

Yields:  8 servings 

Ingredients

2 boneless, skinless chicken breast halves (about 1-1/2 pounds)

1 cup onion, chopped

3 carrots, peeled and sliced 

2 stalks celery, sliced 

2 teaspoons dried thyme 

1 teaspoon dried rosemary 

¼ cup flat leaf parsley, chopped 

3 cloves garlic, minced 

1 bay leaf 

1 teaspoon Kosher salt 

½ teaspoon black pepper 

8 cups chicken broth 

6 ounces egg noodles

Instructions

Place chicken and the following 11 ingredients in a Dutch oven; stir and bring to boil.  Reduce heat and simmer until chicken is tender, approximately 2 hours.  Remove bay leaf.  Using two forks, shred chicken.  Add noodles cover, and cook on low until al dente, 20-30 minutes. 

Tiffy’s Tips

~My family loves more noodles than broth, I like more broth than noodles (if any). 6 ounces of noodles gives a good balance.  

Leave a Reply

Your email address will not be published. Required fields are marked *

Love great food, effortless fashion, and simple ways to elevate your everyday life? Sign up for my newsletter and get the latest recipes, style finds, and lifestyle tips delivered straight to your inbox.

stay in the know