Florida has been kind of cold for being the Sunshine State. I don’t mind because I am originally from Michigan. My husband though is a Florida boy and has been not doing well in these cold snaps. One of his favorite things on a cold day is soup. I made him my chicken noodle soup and it hit the spot.
Chicken Noodle Soup Recipe
I would like to apologize in advance for the simpleness of this recipe. For some things I don’t follow a recipe per say. Some cooking is better when you fly by the seat of your pants. Sometimes I add garlic, sometimes I add thyme, sometimes, red pepper flakes.
The best part of home cooking is that you can make a recipe yours. The basis of chicken noodle soup is chicken and chicken broth. What else you put into it is up to you, here is my favorite version.
Chicken thighs is my usual chicken choice for soups and casseroles because it is a budget-friendly pick and it is hard to overcook dark meat.
- 1 LB Boneless, skinless chicken thighs cut into 1 in. chunks
- 1 TBL Butter
- 1 quart water
- 3 carrots, diced
- 3 celery ribs, diced
- 1 small onion, diced
- 2 quarts reduced sodium chicken stock
- seasonings- salt, pepper
- 1/2 LB Egg Noodles
Cover Chicken in 1 quart of water in a large pot. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Saute' the onions in the butter in a small pan until onions are translucent. Transfer to the soup pot.
Add the chicken stock, carrots, celery to the soup pot.
Add seasonings to taste.
Simmer for 30 minutes so all the flavors can really blend together.
Add egg noddles and cook for additional 8-10 minutes until noodles are done.
Are you having a cold winter this year? It seems like much the of the United States is getting lots of cold temperatures.