Super Fast, Classic Chicken Noodle Soup
I love to cook!! Soup is probably one of my all time fav things to eat. Especially when it’s freezing outside.
Summer is my season, but here in Saskatchewan our weather very quickly went from summer sun to this odd, all rain thing. The good news about fall is we get pumpkin spice everything, cute sweaters, Ugg boots and well.. soup!!
Now, I will say this. Normally, when I make chicken noodle soup I like to make my own broth. I will usually use left overs (after cooking a whole chicken) and make soup. I love to boil the chicken off and make broth with the bones. Normally I do this on Sunday when I have all the time in the world. Today was not one of those days. I didn’t have time. I decided on my way home that I wanted soup and I didn’t want the pre-made bullshit.
Sooooo we improvised, I popped by the grocery store and picked up broth, fresh rotisserie shredded chicken and celery. The rest of the veggies I used from my garden! I also picked up a fresh french loaf. You can’t have homemade soup without amazing fresh bread.
The best part about all of this was able to make a delicious chicken soup in under an hour.
Fast & Fresh
Classic - Chicken Noodle Soup!
Here is what you need!
Ingredients:
2 (maybe more) tsp of butter
1 small onion (half if its huge)
2-3 cloves of chopped fresh garlic (I usually use like 4)
2 stalks of celery - chopped thin
1 tsp of salt
1/2 tsp of course ground pepper
4 cups (1 box of broth)
Approx 2 boneless skinless chicken breasts (cooked and shredded)
2 large carrots chopped
1 tsp of fresh thyme
1 1/2 cups of almost cooked egg noodles
Directions:
Start off by putting your onion, garlic, celery, butter, salt and pepper in a soup pot. (This time I used my dutch oven). Turn stove on to medium heat, melt butter and sauté until the onions are translucent. This takes approx 3-4 minutes.
Saute until your onions are translucent and the the celery is soft. It will smell amazing!
2. Add broth, carrots, chicken and thyme. Increase heat and bring soup to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes (ish). I suggest that you put the lid on, that way you don’t loose any of the delish liquid. Note: My mom taught me for extra flavour to add chopped celery leaves and a bay leaf!
3. Cook your egg noodles . Cook them until they are almost cooked- drain water
4. Add egg noodles to soup. Then enjoy your delish soup!
Literally easy peasy and perfect for a cold fall night!
Enjoy!
Do you have a favourite soup recipe? I would love to hear about it!