The Easiest Recipe for Homemade Chicken Noodle Soup

The kids were sick.

That’s all I have to say for you to understand that soup was needed around here. I like to make it homemade because when the kids are already sick, I want them eating healthy whole foods. Also, when their drink of choice when they are sick is Gatarade, I feel like I want to control what I can.

 

This recipe for this Chicken Noodle Soup is the easiest, and honestly doesn’t take as long as you’d think. The main trick is to boil the noodles separately and store separately from the soup.

The Easiest Chicken Noodle Soup

2 tsp extra virgin olive oil
1 Large onion diced
2 or 3 stalks celery diced
4 carrots peeled and diced
2 zucchini diced
1 clove garlic minced
1 dried bay leaf
2 tsp dried thyme
2 tsp dried rosemary
1 lb package chicken breast tenders cut into small chunks
1 1/2 (32 oz) boxes low sodium chicken broth
Salt and pepper to taste
1 package of tiny cut pasta cooked according to package instructions  and set aside.
(NOTE: I used star pasta, but orzo or another kind would be fine.)


In a large stock pot over medium heat add olive oil. When oil is shimmering, add onion, celery, carrots, zucchini, carrots, salt and pepper. Stir occasionally until the onions are translucent and the carrots start to get tender. This should take about 3 to 5 minutes.

Next, add garlic, bay leaf, thyme, and rosemary, and stir for another minute. Add the chicken broth.

Bring the chicken broth to a rolling simmer.

Add the chicken, and let the chicken cook in the simmering broth for about 5 minutes until the chicken is cooked through.

To serve, add a scoop of noodles to a bowl. Then ladle the soup over the noodles.

This soup is sure to make your loved ones feel better.

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