Easy Chicken Noodle Soup
It just keeps getting colder, and flu season is right there with it. I just got over a bout of it, so I should be good for another five years. This soup sure tastes good when you’re down, though (or when you’re not!). And it is really easy. No, its not that whole slow cooked chicken making its own stock, but it’s quick, easy, and delicious.
I use a chicken breast, but with the way they sell chicken anymore, you could use thighs or whatever (if you’re wierd like my husband and don’t like white meat). 🙂 I also use unsalted or low salt boxed chicken stock. If you have access to Trader Joe’s, they have awesome stock for a great price. A little carrot, celery and onion, some good store bought egg noodles (I like the amish home-made style) and you are about there. You can use more or less of anything here. I like lots of celery, but some people don’t care for it. Use less of it or leave it out. You could use parsley instead of cilantro, but really, it doesn’t have that bright finish.
This recipe makes 2-3 large servings, so if it’s just you, this is perfect for dinner, then lunch the next day, or dinner again later in the week, whatever. It also freezes very well, just make sure you don’t overcook the noodles, and don’t cook them again when you warm it up. Let it thaw first, or warm it slowly with a lid on the pan and let it come apart on it’s own. I typically make large batches and freeze it in freezer bags 2 servings per bag. Perfect for a night when you don’t feel good, are running late, or when you just don’t feel like anything complicated. Oh, and don’t forget the cilantro – it adds a delicious, fresh finish.
- 1 small chicken breast or thigh, or ½ cup leftover chicken
- 2 small or 1 medium carrot, peeled and sliced or diced, however you like it
- 1 medium stalk of celery, sliced or diced
- 1 small or ½ medium onion, chopped
- 1 box or about 4 cups good low/no sodium chicken stock or broth
- 2 - 3 chicken boullion cubes or a teaspoon or so of chicken soup base
- 4 ounces good quality dried egg noodles - or better, use fresh pasta!
- 2 -3 Tablespoons fresh cilantro, chopped
- Salt and Pepper to taste.
- If using fresh chicken, season with salt and pepper or seasoned salt (I like Morton's) and fry or grill JUST until no longer pink. Set aside. Throw the celery, onion and carrot in a small saucepan with about a teaspoon of butter. Cook on low heat, stirring occasionally until vegetables start to soften a bit. Add chicken stock, boullion or soup base and bring to a boil. Taste here and add a little salt if necessary. Add noodles and simmer until noodles are just tender. Dice up the chicken meat and add to the pot. Add 1-2 tablespoons of cilantro and taste. Add salt and pepper to taste.
- Serve hot with crusty bread.
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