Chicken Noodle Soup

Fall is near…but it doesn’t feel like it here in Florida. It is just so…hot. But regardless, I decided to make some homemade soup today. Primarily because after our trip to New Orleans, we just felt horrible for some reason. And well…isn’t chicken noodle soup supposed to help with that?


I have little to no idea what traditional recipes for this soup are like. But my way is always fail proof and addicting as well. The chicken is soft and the broth becomes full of flavor. No rubbery chicken or overly salty soup here.

Quick dog photo shoot resulted in this:


The only ingredient I fell short of today was some fresh parsley. The thought of going outside and sweating after a 15 second walk from car to store was a little unappealing.


Serves 3-4 people
Time: 1.5 hours

2 chicken breasts
2 stalks celery, chopped
2 carrots, peeled and chopped
1 sweet onion, diced
2 garlic cloves, minced
2 cups egg noodles
2 cups water
4 cups chicken broth
1 teaspoon ground pepper
1 teaspoon salt

1. In a large pot over medium high heat, saute the onions, carrots, and celery with 1 teaspoon olive oil.
2. Add in chicken breasts and sear as much as possible.
3. Lower heat to medium and add garlic. Saute for 1 minute.
4. Add broth and water. Bring to a boil over high heat.
5. Once boiling, reduce the heat back to medium and let simmer for 30 minutes.
6. Carefully remove chicken breasts and shred. I use two forks.
7. Add chicken back into the pot and season with salt and pepper.
8. Allow the soup to simmer for 15 minutes.
9. Add noodles and let simmer for 15 minutes.
10. Enjoy with some biscuits!

My favorite is to add sriracha to the soup. It gives it a great kick that’ll really make you want more.



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