It’s a classic for a reason. Read on for our delicious chicken noodle soup recipe!
The most comforting of all foods has GOT to be Chicken Soup. It’s a favorite meal in our house, and what I love so much about it is you are able to add pretty much whatever you want to it. It’s just a good catch-all soup that is fairly impossibly to mess up.
And what’s also great about it is you can make it from scratch, making your own chicken stock, etc…OR you can do a quick soup with store bought stock. Both serve a purpose. I love to make my own chicken soup from scratch, reserving a few hours on a lazy Sunday afternoon, but my life is fairly hectic sometimes with kids, work and activities, so having a quick Chicken Soup recipe in my back pocket is always nice to throw together at the last minute.
And before I share the recipe with you, I just have to mention that I used this stinking GORGEOUS Le Creuset pot to make it in.
First, let’s talk about the color. It’s called Quince, and it’s a bright, shiny new color that Le Creuset developed exclusively for Williams-Sonoma. Isn’t it bah-yoo-tiful? It’s a balanced, warm and comforting yellow… perfect for the ultimate comfort food, Chicken Noodle Soup.
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Chicken Noodle Soup Recipe
Ingredients
- 1 1/2 pounds Chicken Breast
- 40 ounces Low Sodium Chicken Broth
- 1 tablespoon Olive Oil
- 8 medium Mushrooms sliced
- 1 cup Carrot
- 10 ounces Wide Egg Noodles
- 1/4 cup Fresh Parsley roughly chopped
- 1/4 teaspoon Turmeric
- Salt
- Black Pepper
Instructions
- In a large pot combine chicken broth and chicken breasts.
- Heat broth over medium-high heat until boiling, then reduce to a simmer, cooking chicken breasts for approximately 10 minutes until cooked through.
- Meanwhile, while chicken is cooking, heat a medium skillet over medium heat.
- Add olive oil and mushrooms, cooking until mushrooms are cooked down.
- During the last few minutes of the mushrooms cooking, add the garlic and salt and pepper to taste. When cooked, set pan aside.
- When chicken is cooked, remove from pot to cool before cutting into cubes.
- Bring the broth back up to a boil and add in egg noodles and carrots. Cook noodles 8-10 minutes until just tender.
- Add in the cubed chicken, mushrooms and garlic and chopped parsley. Season with turmeric, salt and pepper.