Chicken Noodle Soup

Here is an easy version of homemade chicken noodle soup, perfect for the person who tends to lean toward the lazy side of meal-making (ME! I am the lazy cook I am referring to).

- 6 carrots, peeled and sliced
- 6 stalks of celery, sliced
- 2 T. olive oil
- 1 T. minced garlic
- 8 cups chicken broth/stock (I prefer stock)
- 1/4 t. onion powder
- 1/4 t. parsley flakes
- 1/4 t. ground black pepper
- 1 package frozen egg noodles
- 2 cups of cooked (2-3 chicken breasts) chicken, shredded.

Heat olive oil in a large pot.

Sauté garlic, along with the carrots and celery, for about 2 minutes.
Add chicken broth/stock to the pot. Bring to a boil.
While bringing to a boil, add onion powder, parsley flakes, and ground black pepper.
Once boiling, add in egg noodles.
Add chicken. I was feeling extra lazy today, so... I bought pre-cooked, pre-shredded chicken.
Bring the soup back to a boil. Reduce heat, cover, and simmer for 30 minutes.
Now, if you are looking for some serious comfort food, you can add some mashed potatoes! We put a scoop of mashed potatoes in a bowl, ladle the chicken noodle soup on top of it, and mix it all together. At our house, we call it Chicken'N'Noodles. It is NOT the prettiest dish, but it tastes pretty darn amazing and is some great comfort food! 

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