Classic Chicken Noodle Soup

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.

 

Classic Chicken Noodle Soup from DailyRation.net

 

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.

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Classic Chicken Noodle Soup
Warm up during winter months with this classic chicken noodle soup. Comfort food, warmth, and nutritionally packed all rolled into one delicious, feel good soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put everything in the pot except for the noodles and parsley. Bring to a boil. Turn down to a simmer and cook for about 10 minutes or until heated through.
  2. Stir in the frozen noodles and separate them as they start to thaw. Simmer another 15 minutes.
  3. Serve with chopped parsley on top. Big, soft breadsticks (often found near the noodles in the frosen aisle) go great with this as well as saltines.
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