When the days get colder, there’s nothing like a warm, comforting bowl of Chicken Noodle Soup to lift your spirits. Whether you’re feeling under the weather or just craving something nourishing, this hearty recipe will do the trick.
Ingredients:
- 2 tablespoons butter
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- ½ cup corn
- 6-8 cups low-sodium chicken broth
- 2 cups of cooked and shredded chicken
- 3 cups egg noodles)
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon dry thyme
- salt & pepper
- 1 bay leaf
- 2 sage leaves
- ¼ teaspoon garlic powder
Instructions:
1. Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.
2. Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.
3. Bring to a simmer, then reduce heat and simmer for 20-25 minutes before serving.
Crockpot Version
I like to take a whole chicken, season with butter, salt and pepper and I’ll add in the veggies and cook in the crockpot for 4-5 hours until done. When it’s done I’ll take the chicken out, shred it and add in 2 cups of the chicken, remaining seasonings and the broth and cook for another hour. I’ll then add the noodles and cook til done (about 20 minutes).
Hearty Chicken Noodle Soup
The other night I made a roaster chicken in my Dutch oven and I don't let anything go to waste in this house!
I froze some of the broth for a later use and saved the rest for soup this week. We ate half of the chicken and I shredded the rest for the soup and the vegetables that were used I also chopped up later for the soup.
It's a very similar soup to the chicken tortellini and so easy to make! You'll never go back to a can again! Once it's cooked up have it for dinner or use freezer safe containers and freeze the soup for later meals!
Let's get started!
Ingredients
- 2 tablespoons butter
- 2 tablespoons butter
- 1 cup diced carrots
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup diced celery
- ½ cup diced onion
- ½ cup diced onion
- ½ cup corn
- ½ cup corn
- 6-8 cups low-sodium chicken broth
- 6-8 cups low-sodium chicken broth
- 2 cups of cooked and shredded chicken
- 2 cups of cooked and shredded chicken
- 3 cups egg noodles)
- 3 cups egg noodles)
- ½ teaspoon dry basil
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon dry oregano
- ½ teaspoon dry thyme
- ½ teaspoon dry thyme
- salt & pepper
- salt & pepper
- 1 bay leaf
- 1 bay leaf
- 2 sage leaves
- 2 sage leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon garlic powder
Instructions
1.Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.
2.Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.
3.Bring to a simmer, then reduce heat and simmer for 20-25 minutes before serving.
Notes
Crockpot Version
I like to take a whole chicken, season with butter, salt and pepper and I’ll add in the veggies and cook in the crockpot for 4-5 hours until done. When it’s done I’ll take the chicken out, shred it and add in 2 cups of the chicken, remaining seasonings and the broth and cook for another hour. I’ll then add the noodles and cook til done (about 20 minutes)
Eat Till it Hurts, Friends!