Last Saturday, I went out for a long walk in just leggings and a light sweatshirt and got hot. The following day, I woke up to about four inches of snow and temperatures in the single digits. WHAT THE HECK. That same day, I thawed out twice as many chicken breasts as I actually needed, which led me to whip up a huge batch of this extra chunky (and extra delicious) chicken noodle soup.
There’s something so perfect about a bowl of hot chicken noodle soup in the winter, isn’t there? It really is the ultimate comfort food to eat when you’ve had a long day, half of which was spent trudging through the snow to get to your next class (thank you, Indiana winter). I personally prefer eating soups that are super thick (the Claire Bear needs more than just broth to be full) and have lots of flavor. Feel free to tweak this recipe to your personal preferences, and leave me a comment letting me know how you adapt it to make your own chicken noodle soup.
2-3 chicken breasts, cut into small chunks
16 oz. egg noodles (the thicker the better)
3 stalks celery, chopped
2 ½ cups baby carrots, chopped
2 32 oz. boxes chicken broth
1 large yellow onion, diced
Salt and pepper, to taste
1 Tbs. olive oil
Dried sage, rosemary, and thyme (a few dashes of each should do the trick)
- Heat the olive oil in the bottom of a large stockpot and add chicken. Cook chicken until lightly browned on the outside. Note: You do not want to cook the chicken all the way through.
- Add in the chopped onion, carrots, and celery to the same pot. Cook until the onion turns a bit translucent and begins to soften. Sprinkle your chicken and veggies with pepper and optional spices, if desired.
- Add your uncooked noodles to the pot, and then cover everything with the chicken broth.
- Bring soup to a boil, then turn down the heat and let simmer for 30 minutes, or until the noodles are fully cooked.
- Once everything is cooked, taste your soup to see if it needs more salt. Each brand of broth differs in its salt content, so this step is completely up to your personal preference.
30 minutes later and voila! You have the tastiest, chunkiest chicken noodle soup that ever lived. It’s a super simple recipe that’s perfect for college students and busy families alike, and I’m so happy I made this last weekend.
What’s your favorite winter meal? I’m rather partial to soups and stews, but anything hot will do the trick. Remember, if you recreate this recipe, make sure to share a picture with #TGBWCooks.