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. Season with salt, pepper, and lemon zest.
- Add in butter, chicken stock, and chicken. Simmer until chicken is cooked through, about 20 minutes.
- Once chicken is cooked, cube it up and add it back to soup pot.
- 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 so they don’t swell too much, once added to the soup.
- Add chopped carrots until tender, about 12 minutes.
What’s your favorite soup?
Drop a link in the comments if you have a soup recipe of your own!