HELLO ALL! Hope everyone’s November is off to an amazing start! I don’t know about you guys, but once the clock struck midnight on November 1st I was feeling OUT with fall and IN with Christmas, baby. Time to get festive for the holiday season. Whether you are on the Christmas train or pumping the breaks till Thanksgiving, I think we can all agree that the chill in the air demands some cozy recipes. To keep you warm for the frigid months ahead, I wanted to share my home made Chicken Noodle Soup!
This Chicken Noodle Soup recipe used to come in CLUTCH in college. Having gone to school in northern Indiana, I had my fair share of frigid winters, and you can only have so many canned soups (packed to the brim with sodium, preservatives, and rubbery chicken – GROSS). My Chicken Noodle Soup recipe quickly became my go-to recipe after trudging home from the library (and quite a few tailgates – who are we kidding?) in the freezing cold. SUCH a great soup recipe to have on hand, especially during flu season!
Spicy Chicken = Subtle, Essential Kick
One of the unique aspects of this recipe is that this soup has a little bit of a kick! Many chicken noodle soup recipes can be a bit bland in my opinion, and, as much as I love rotisserie chicken in my recipes, actually cooking your chicken is absolutely a step worth taking for this one.
This step is imperative because, before you bake the kitchen, you are going to season it with a variety of spices that will be a key source of flavor in your soup. Note: if you taste the chicken before adding to the soup, it may seem salty and too spicy – DO NOT BE ALARMED. Once you stir in the chicken, the spices diffuse perfectly throughout the broth and add only a subtle kick.
(Note: My sister-in-law, Shannon, who is notoriously sensitive to spicy foods, taste tested this recipe for me and confirmed that it is definitely not too spicy)
I typically recommend buying thin sliced chicken breasts – be sure to trim them if they do not come pre-trimmed, so that only quality pieces of chicken make it into your delicious soup.
The Perfect Chicken Noodle Soup “Noods” Ratio
I am totally one of those people who loves lots of noodles in a Chicken Noodle Soup. I want a noodle in almost every bite – they are that crucial to me. So, trust me when I say that this soup has the perfect amount of noods.
Although my recipe only calls for two cups noodles, don’t get aggressive and add more. If you do, they will quadruple in size and fill up the soup. This ratio is perfect – do not touch it 🙂 .
Note: I used extra wide egg noodles and they held up perfectly for the following four days.
If you enjoy this recipe, check out one of my other cozy, winter favorites — One-Pot Chicken Chili
Chicken Noodle Soup
Equipment
- Stock Pot
Ingredients
Chicken
- 1 lb boneless skinless chicken breast
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp oregano
- ¾ tsp black pepper
- ¾ tsp salt
- 3 tbsp olive oil
Soup (To which you will ultimately add chicken )
- 3 carrots diced, (roughly 1 cup)
- 2 onions, small diced, (roughly 1 cup)
- 5 stalks celery diced, (roughly 1 cup)
- 3 cloves garlic minced
- 32 oz chicken stock low-sodium
- 4 cups water
- 1 bay leaf
- 2 cups egg noodles extra wide
- 1 tbsp dill fresh chopped
Instructions
Prepare the Chicken
- Preheat the oven to 425°. Place the chicken breasts on a large baking sheet lined with aluminum foil.
- Combine the spices in a small bowl, and then sprinkle spices on both sides of the chicken breasts.
- Place chicken i the oven and baked for 20-25 minutes. Once fully cooked, shred chicken with two forks and set aside.
Prepare the Soup
- While you are waiting for the chicken to cook, prepare the soup.
- Heat a large stock pot over medium heat and add olive oil. Add carrots, celery, and onion and cook for 8-9 minutes, until onions translucent. Add garlic and stir for another 2 minutes.
- Increase the heat to high. Add chicken stock, bay leaf, and water. Once the liquid begins to boil, add noodles and cook for 10-12 minutes (or according to noodles' box instructions).
- Once the cooking is complete, add shredded chicken and fresh dill. Enjoy!
This soup recipe came at the PERFECT time when it is freezing in Boston and we are all getting sick! Can’t wait to try it.
This chicken soup was AMAZING! The spices on the chicken give it the perfect kick! Made it last night because I’ve been battling a cold and it was exactly what the doctor ordered! Another Made By Moni hit!