You ever have those days where you don’t crave much of anything in the house and aren’t all that hungry? I seem to get these days every now and then but always have a few recipes on hand to conquer this issue! One of those recipes is my Homemade Chicken Noodle Soup. This is great for health, using leftover veggies, and making a meal that looks like a lot more work went into it! After making this for quite some time now, I can honestly say I taste the “fake” in all of the store-bought cans of soup and much prefer to eat this! Plus, my soup goes great with biscuits, crackers, bread, you name it!
Chicken Noodle Soup
- 2 Medium Celery Stalks
- 2 Medium Carrots
- 2 Chicken Breasts (Cut into bite-sized pieces)
- 1/2 Sweet/Yellow Onion
- 5 Chicken Broth Cubes
- 4 C Egg Noodles
- 1 TBSP Olive Oil
- Salt & Pepper for taste
- *Optional* 1 TSP Parsley Seasoning
- *Optional* 1 C Frozen Corn
- *Optional* 1 C Frozen Peas
Bring a large pot with 8 cups of water to boil. While the water is heating up – cut celery, carrots, and onion into bite sized pieces (they need to at least fit in a spoon!). Once the water is boiling, place all three veggies into the pot and boil for 10 minutes, or until the vegetables are softened. While the veggies are cooking, heat up a frying pan with the olive oil and cook chicken pieces (this should only take a few minutes if the pieces are small enough). Once the vegetables are softened – add in the cooked chicken, noodle, broth cubes, *parsely, *peas, and *corn. Cook until noodles are finished and serve! Add salt & pepper separately until satisfied taste.
**Don’t have egg noodles? Use Angel hair pasta instead! Be sure to snap into thirds or fourths before adding to the pot!**
– Use leftover rotisserie chicken pieces OR Tyson Frozen Grilled Chicken Strips instead of the chicken breast!
– Add in all kinds of vegetables to see what you like, such as: zucchini, tomatoes, spinach, potatoes, etc.!
– For an even healthier option, use rice instead of noodles. It tastes just as great!