fiteatrest What I love about chicken noodle soup is that it's comfort in a pot. Great for when you are feeling sick, or when you are cold, or you simply crave some comfort food (aka food mom used to make). It's also an easy solution to a meal - filling on its own or paired with a salad or sandwich. The best thing about this soup is that it comes together easily, because I am using pre-cooked chicken and potatoes.
Soup Ingredients
- 1 tbsp butter
- chicken - 2 chicken breasts, boneless or bone-in, pre-cooked
- chicken stock - 8-10 cups total (packaged is fine)
- celery - 3 stalks
- carrots - 3-4
- onion, sweet preferred, 1/2
- baby gold or red potatoes - 5 or so
- bay leaves, dry - 3-4
- fresh parsley - small bunch
- fresh dill - small bunch
- egg noodles or your favorite pasta, 1/2 bag (I eyeball it really)
- 1-2 tbsp coarse salt
Soup Directions
1. Make sure you have your chicken ready. I prep 2-3 chicken breasts ahead of time, so I have some for salads and bowls, as a great protein source. I simply bake the boneless chicken breasts at 400 for 30 minutes (make sure it's done to 165 degrees). You can also use leftover rotisserie chicken or bone-in chicken breasts, which would have more fat and flavor. You will need 2 chicken breasts for this recipe. If your chicken is hot, cool and slice into bite-sized pieces.
2. Chop the onion and dice celery and carrots.
3. In a large soup pot (or a Dutch oven), sauté 1 tbsp of butter.
4. Add onion, celery and carrots. Cook on medium heat, stirring frequently until they start to soften - about 5 minutes.
5. Chop your parsley and dill, reserving stems separately. Add the chopped stems only to the soup. (The rest of the herb will be added at the end.)
6. Pour 8-10 cups of chicken stock into the pot and stir. Add bay leaves. Bring to a boil.
7. In the meantime, microwave the potatoes for 3-5 minutes (similar to parboil technique). I used leftover potatoes here. Slice in halves.
8. Add salt and then add your pasta, potatoes and diced chicken. Stir frequently and continue cooking until pasta is al dente (or use pasta package directions).
9. Add the herbs - parsley and dill - and stir. Cover the pot and reduce to simmer. Simmer for another 5 minutes.
10. Time to taste! Soup is ready!
