Quick & Easy One Pot Chicken Noodle Soup

September 12, 2017


Because... The canned stuff doesn't cut it.

Have you ever noticed that the cold and flu virus seems to make a comeback around the start of the school year? It's like all the germs congregate and say, "Hey. You busy? Well, let's get everyone sick."

I can tell you one thing, we're fighting back. We don't have time for runny noses, fevers, coughing or sore throats - especially when it comes to my teething toddler. (Parents, can you feel my pain?)



Since cold and flu season will be upon us shortly, this seems like the perfect time to share my best chicken noodle soup recipe.

Not to mention there's been an unusual (for Texas) and sudden shift in the weather. It's only September and it already feels like fall, so this quick and easy chicken noodle soup is also a great comfort food recipe.


INGREDIENTS


This recipe makes 10-12 servings.
  • 1/2 Tbsp olive Oil
  • 64 ounces of chicken broth
  • 8 ounces of egg noodles (any pasta will work)
  • precooked chicken breasts (roughly 8 oz), shredded
  • 4 carrots peeled and chopped
  • 4 celery stalks, chopped
  • 2 Tbsp minced garlic
  • 1/2 tsp oregano
  • 1/2 tsp Italian seasoning
  • 1 tsp parsley
  • 1 small onion (or 1/2 tsp onion powder)
  • 1/8 tsp black pepper
  • a few dashes of Tony Chachere's More Spice Seasoning (optional)

INSTRUCTIONS

  1. Drizzle olive oil in a large pot (or spray with cooking spray) and heat to medium.
  2. Saute the carrots, celery, onion powder, parsley, Italians seasoning and oregano in the pot. 
  3. Reduce the heat to low, stir and cover for about 5 minutes.
  4. Add minced garlic and black pepper; stir, recover and cook for another minute.
  5. Add the chicken broth (or stock) and the precooked chicken to the pot. Use a wooden spoon to scrape any browned bits off the bottom.
  6. Raise the heat back up to medium and bring to a boil.
  7. Once the broth begins to simmer, remove the chicken breasts. Add the noodles and follow the instructions on the package.
  8. Shred the chicken breasts with 2 forks and return it to the pot when the noodles have 2-3 minutes left.
  9. Add pepper and Tony Chachere's More Spice Seasoning to taste. 
  10. Garnish with parsley and serve.

If you have any leftover chicken, you should check out my even easier 5 step chicken chili recipe.

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