Sad for the person who doesn’t get to enjoy a hearty bowl of soup on a chilly Fall or Winter’s day, or even when you feel a cold coming on or getting rid of one! Chicken Noodle soup is the quintessential comfort food that tends to transport us back to childhood days and Mom’s love to have served it. This is about the easiest soup ever to put together quickly and feel good about it because you used fresh ingredients. Preferably use fresh chicken stock if you have it, if not – using low-sodium broth will work beautifully too.
Serve with a couple of toasty grilled-cheese sandwiches or a complimentary side garden salad. Anyway you serve it…it’s good eats.
8 cups chicken stock
1 chicken breast, skinless and boneless
1/2 yellow onion, diced small
2 carrots, peeled, halved lengthwise and thinly sliced
2 celery stalks, thinly sliced
1 1/4 cup dried thin egg noodles
3 tablespoons fresh flat-leaf parsley, finely chopped
Salt and pepper
In a large stockpot, bring chicken stock to simmer. Add chicken breast to the broth and simmer until tender and middle of chicken is not pink, about 10 minutes. Remove from heat and let chicken cool in broth. Transfer the chicken to a cutting board and cut into small cubes and set aside while you prepare the vegetables.
Bring chicken stock to a simmer over medium heat and add onions, carrots and celery. Simmer until vegetables are slightly softened, about 10 minutes.
Add cubed chicken, egg noodles, 2 tablespoon of fresh parsley, salt and pepper to taste. Simmer until egg noodles are tender, about 3-4 minutes.
Garnish individual servings with portioned remaining tablespoon of parsley. Serve soup immediately and enjoy!