Yesterday was a balmy –30 degrees with the wind, up in this wonderfully white freezing state of Maine. Thankfully I got to snuggle inside with Bub's in our pjs all day. But my poor husband was working outside all day. I have been craving a hot brothy soup lately, but I will admit I had never made one! Crazy, huh?
After a text to my mom and a bribe to bring me some chicken, since I was all out, I started to throw together this delicious soup! Not only was it delicious, it was easy and healthy. And it was a crowd pleaser! Bub's even asked for 8-9 servings of carrots!
Hearty & Healthy Chicken Noodle Soup
1 chicken breast (I cooked two and froze the other one for a soup later on)
1 Lbs package Egg Noodles (more if you like really noodly soup)
64oz chicken broth (two cardboard boxes)
Chicken stock (from cooking of the chicken)
4 large carrots
4 large celery stalks
2 large garlic cloves
2 Tbs Extra Virgin Olive Oil (Evoo)
Any additional seasonings you'd like
Season the chicken very well and cook. I cooked mine on high in the crockpot for about 3 hours. You can boil it or roast it too.
Once cooked, shred and set aside.
Pour the leftover juice (stock) through a strainer and set aside. You will use this in the soup.
Chop carrots and celery. About 1/4" thick.
Chop onion and mince garlic
On high in a large pot add Evoo, garlic, carrots, and celery. Sauté until the onions are translucent (about 5-7 minutes)
Add chicken stock, chicken broth, and chicken
Bring heat down to medium for about 20 minutes - stirring every so often.
Taste - if you need more seasoning or salt/pepper now is the time to add it
Simmer soup for another hour.
Add uncooked noodles to the soup and let it simmer for about 10 minutes / until tender.
Serve with my Easy Hand-Kneaded French Baguette and wine!
21 Day Fix