Here in Ohio, the overcast and rain has my family craving chicken noodle soup. (I told you I’ve got soup on the mind lately.) Chicken noodle soup is one of most nostalgic comfort-foods! For me, this bowlful of warm goodness is reminiscent of my Grandma’s recipe! (Stock is key!)
If you want to make a crowd-pleaser that’ll also make scrumptious leftovers the next day, then this one for you! I promise, the leftovers will go quickly!
I make this also over the stove, but you can also easily add the ingredients to a crock-pot for a quick and easy weeknight dinner! It takes about 15 minutes of prep and about 1 hour of simmering.
- 1 TBS. Olive Oil
- 1/2 Cup Onion, minced
- 1/2 Cup Celery stalk with leaves, minced
- 3 TSP. Minced Garlic
- Salt and pepper to taste
- Zest of 1 Lemon
- 3 TBS. Butter
- (2) 32 oz. chicken stock
- 1 LB. Boneless chicken, raw
- 2 Large Carrots, peeled and chopped
- 8 oz. Wide Egg Noodles
( P.S. I’ve been adding lemon zest to my chicken soups since I was a kid. Believe me, it adds a whole new level of freshness that you won’t want to leave out! )
- In a large soup pot, add olive oil. Saute minced; onion, celery, and garlic.
- Cube chicken, season (with salt, pepper, and lemon zest), and brown.
- Add chicken stock, diced carrots, and butter.
- In a separate, smaller pot, boil water for the noodles. (This ensures that your broth doesn’t become starchy.) Cook the noodles for 4-5 minutes, strain, add to soup, and continue cooking until noodles are done.
- Serve with crackers, butter bread, or sandwhiches and enjoy!
What’s your favorite soup?
Drop a link in the comments if you have a soup recipe of your own!