Comforting Chicken Noodle Soup Recipe

Comforting Chicken Noodle Soup is an easy, healthy meal that you can make for your family. I make it in the cold, winter months and sometimes in the summer to help cure a cold or for those times you need a little comfort. It reminds me of being a child, having a cold and my Mom making a big pot of soup to help “cure” me.

You can modify it depending on your tastes. Sometimes I add green beans, rice, or lemon. Today I am sticking to the basic chicken noodle soup that I have been making for years. I hope you enjoy it and use it for comfort on those cold, wintery days.

What’s not to love about veggies…

and these yummy noodles….

Comforting Chicken Noodle Soup

Time: 30 minutes

Serves: about 10 cups of soup

Ingredients

1 cup chopped, cooked chicken

1 ½ cups chopped carrots (3 medium carrots)

1 ½ cup chopped celery (3 stalks)

½ cup chopped onion (1 medium)

2 – 32oz cartons of organic free range chicken broth (or whatever chicken broth you fancy; the lower the sodium the better in my book)

2 cups of water

1 chicken bouillon cube

2 bay leaves

1 teaspoon fresh oregano

1 teaspoon fresh thyme

1 tablespoon fresh chopped basil

2 tablespoons chopped fresh parsley

2 cups of noodles (wide egg noodles are my favorite but use whatever works for you)

½ cup of orzo

Salt and pepper to taste

Directions

Cook chicken, shred and set aside.
In a large pot combine carrot, celery, onion, broth, water, bouillon cube, bay leaves, and spices. Bring to a boil then reduce heat. Let simmer for 10 minutes.
Stir in uncooked noodles and orzo and return to boil then reduce heat. Cover and simmer for 8 minutes or until noodles are tender. Stir in chicken and cook for 3 more minutes.
Discard bay leaf.
Serve in soup bowls with your favorite crackers or bread for dipping.

Julia’s tip

Use dried herbs instead of fresh. In the summer I prefer fresh herbs since I grow them in my garden or can get them at the farmers market.
To shred the chicken use a fork to pull apart the meat.