Since the NE United States is about to experience their third crazy winter storm of the year, and here in Southern California we’ve just started to have cooler temperatures and a bit of rain (even though it’s March), I decided it’s not too late to share a soup recipe. I know some of you are starting to see signs of spring, but a lot of us are still needing food that warms us up.
This fairly simple soup is always a winner with any crowd, takes care of that comfort food need, and packs your immune system full of veggies all at the same time.
What’s the key to a great chicken noodle soup you ask? It learned this lesson years ago from the Pioneer Woman – the secret is in the frozen noodles. The packages of frozen noodles in your grocery store are way more ‘everything’ than thin egg noodles from the dried pasta aisle. Of course, if you make your own noodles, even better! I prefer the shortcut. If you make your own chicken broth or stock (why yes, I actually do), you’ll get the best immunity upgrade going on in your soup. Just know that you’ll have to add a lot of salt, so taste and add accordingly.