Simple Chicken Noodle Soup
This simple recipe is perfect for soothing winter colds and coughs. Making it isn’t that much harder than warming a can of soup, but you’ll probably feel better knowing that your family is eating your homemade elixir. Make sure to slice the vegetables thinly, which helps them cook faster. Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.
Total time: 30 Minutes
Yield: 6 servings, about 2 cups each
- 1 lb. boneless skinless chicken breasts (or use diced shiitake mushrooms or extra-firm tofu)
- 48 ounces low sodium chicken or vegetable broth
- 2 carrots thinly sliced
- 2 stalks celery thinly sliced
- 1/2 red onion finely diced
- 1/4 teaspoon herbes de Provence (or use 1/4 tsp. dried thyme)
- 2 cups fine egg noodles (or use 1 cup alphabet noodles)
- 3 Tbsp. chopped fresh parsley
- In a large stockpot over medium-high heat, combine the chicken, broth, carrots, celery, onions, and herbs. Bring it to a boil, then lower the heat to medium and simmer it until the chicken turns white, about 10 minutes. (For a meatless version, stir in diced shiitake mushrooms or tofu with the noodles.)
- With a slotted spoon, remove the chicken from the pan and set it aside to cool, keeping the broth at a low boil. After the chicken cools slightly, shred or dice it into bite-size pieces.
- While the chicken is cooling, add the noodles to the boiling broth. Cook them for 8 minutes, or until the noodles are tender. Stir in the chicken and parsley.