Chicken Noodle Soup is an easy and economical dish that everyone loves! Stir up a pot of chicken broth with tender egg noodles, chunks of chicken, and slivers of vegetables. Soup is good food!
Our recent move has brought us just two miles from the ocean. Amazing what a climate change a few miles can make. Ocean breezes and smells, a little morning fog, and cooler temps. Perfect timing for fall. Some nights have definitely been appropriate for soup.
I could eat soup everyday, but the FishKids? Not so much. But, during fall and winter I try to make it a once-a-week thing. Soup is an amazingly frugal and easy meal to make on your own.
I learned the basics of soup making years ago when I received this book as a wedding gift. While I rarely follow any of the exact recipes, the beauty of the book is that it teaches you how to make soup from anything you have in the house. Love that!
With some trial and error, I’ve developed a few soups that the kids will devour with gusto. Chicken Noodle Soup is one of them.
I usually bake chicken one night and then make homemade stock with the drippings and bones. I use the leftover chicken and the yummy stock to this classic Chicken Noodle Soup. Delish!
Chicken Noodle Soup
Chicken Noodle Soup is an easy and economical dish. Stir up a pot of chicken broth with tender egg noodles, chunks of chicken, and slivers of vegetables.
Preparation Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- 2 tablespoons olive oil
- 1 onion, grated
- 2 carrots, grated
- 1 small zucchini, grated
- 8 cups chicken broth or stock (make your own)
- 8 ounces wide egg noodles
- 1 teaspoon marjoram
- 1 teaspoon dried parsley flakes
- salt and pepper
- 2 cups cooked and cubed chicken breasts
- In large soup pot, heat the oil until shimmering. Sauté the onion until clear. Stir in the carrots and zucchini and cook a few minutes more. Stir in the broth or stock.
- Bring to a boil and stir in the egg noodles. Simmer 10 minutes or until al dente.
- Stir in the marjoram, parsley, and the salt and pepper to taste. Add the chicken meat. Simmer until hot. Serve immediately.
Tools I use for this recipe:
- a large soup pot
- glass measuring cup
- plastic cutting boards
- Ergo Chef chef’s knife
- wooden spoon
- A food processor or box grater for the vegetables
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