Chicken Noodle Soup
Chicken soup is, well, definitely a top 5 comfort food (if we’re ranking these things). It’s pretty hard to mess up, and there are one miiiilllllion versions online. There is something to be said for putting your hands on a trusted cookbook you’ve had for years, one that’s never let you down. That particular book of mine is the 1993 Southern Living Cookbook. Gosh. I was a mere babe then. Anyhoo. Here we are in a pandemic quarantine in 2020, and I’m making chicken noodle soup because it’s just what you do.
I have tweaked this recipe a bit, so you’ll just have to trust me that this is their recipe, but even better.
- 4-5 boneless skinless chicken breasts
- 8-10 cups of low sodium chicken broth (and Better than Bouillon Roasted Chicken Base)
- 1 bay leaf
- 2 teaspoons dried parsley
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried basil
- 1/8 tsp garlic powder
- small bag of baby carrots (chop each carrot in half)
- 4 stalks of celery, sliced
- 1 small onion, chopped
- 1/2 bag of wide egg noodles
- Cook and dice chicken breasts. Depending on the time you have, you can boil them and use the chicken broth to cook the vegetables in, or cook frozen chicken breasts in an instant pot for 10 minutes and cook the vegetables in store bought chicken broth. Either way, you’ll need 8-10 cups of broth. If you don’t have the store bought broth, use water and add more Better than Bouillon Chicken Base to make your own.
- Cook the vegetables and seasonings in chicken broth for about an hour or until carrots are tender. Add 2 TBSP of Better than Bouillon Chicken Base. This will deepen the flavor–it’s wonderful stuff.
- When vegetables are tender, add the chicken and the noodles. Cook an additional 15 minutes or until noodles are tender. (Be sure to remove the bay leaf).
So there you have it. Comfort in a bowl. Serve with warm bread or rolls for even more comfort. 🙂