Chicken Noodle Soup

It is most definitely fall here and there is nothing better this time of year than homemade chicken noodle soup.

I made this on a Sunday night a couple weeks ago, but I’ve made it many a week nights before. The key to any soup or stew is the longer you let it sit, the better it tastes. So it’s a preferred weekend meal.

Here’s what you’ll need:

1 C carrot chopped
1 C celery chopped
1 onion chopped
1/2 C butter
1lb chicken breasts
2 tsp Rosemary
2 tsp Thyme
32 oz chicken stock or broth
1 C Water
1 1/2 C extra wide egg noodles
Salt and Pepper to taste

Here’s what you do:

  1. Heat a large pot on med-high heat
  2. Melt butter
  3. Add onion and cook until translucent
  4. Stir in the thyme and rosemary
  5. Add carrots and celery and continue cooking 2-4 minutes
  6. Add whole chicken breasts and season liberally with salt and pepper
  7. Cover the chicken and vegetables with chicken broth and water and let boil for at least 30 minutes
  8. Turn the burner to med-low heat to simmer
  9. Take out chicken, let cool
  10. While the chicken is cooling, boil the egg noodles in water as package directs
  11. Shred the chicken using your hands or two forks – add back into the pot with veggies and broth
  12. Add cooked noodles to the pot and let simmer 15 minutes


Meals like this are perfect for me right now as I enter the home-stretch in this pregnancy. Everyday I feel like I lose a little more energy. Having recipes that are easy and delicious has made an everyday task a little simpler during a time when I could use it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s