I LOVE soup! I think if I had to choose my favorite food I couldn’t live with out, it would be a tie between soup and cheese. Put them together = heaven! Here’s a super easy recipe for chicken noodle soup… even a novice cook can make!

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Yield: 5 – 6 eight ounce bowls for appetizer

or accompany a sandwich

3 – 4 twelve ounce entrée sized portions

with crackers or crusty bread

Ingredients:

2 – 4 – 5 ounce whole boneless, skinless chicken breasts
1 ½ quarts water
3 stalks celery, chopped
3 medium carrots, chopped
1 medium onion, chopped
2 – 3 cloves garlic, minced (or ½ teaspoon garlic powder)
1 ½ teaspoons kosher salt
2 – 3 grinds fresh ground black pepper
2Tablespoons chicken soup base (prefer Better Than Bouillon)
2 bay leaves
3 fresh sage leaves, minced (or 1/8 teaspoon dry)
3-4 fresh thyme leaves, striped from stems (or ½ teaspoons dry leaves)
1½ c. egg noodles or any pasta (or 1 c. white or brown rice)
salt & pepper to taste
**Optional, fresh tomato for garnish

Equipment needed:

3 quart saucepan/pot
Liquid measuring cup
Dry measuring cup
Chef knife/ cutting board
Measuring spoons
Slotted spoon or large spoon
Ladle

Give me a chilly day or a snow day from school and what would be on the stove? Soup, especially Chicken Soup! My favorite TV chef is Alton Brown and he has a term “Refrigerator Velcro”… this is my definition of soup. Many times I just create as I go and throw in anything I have in the fridge or cupboard! This recipe is just that… you can start with the basics and add/change as you desire. This recipe is also low in fat compared to many other chicken soup recipes. Gluten free too if you substitute rice for the pasta/ noodles!

To begin the soup making process you need broth. In large sauce pan/pot, place chicken breasts and water. Bring to a boil, over high heat, reduce to a simmer. Use a slotted spoon to collect and remove foam that rises to the top as breasts simmer for ~ 10 minutes.

Prepare vegetables as chicken is simmering. Be sure to wash celery and carrots well using a vegetable brush. I generally don’t peel carrots for soup after scrubbing to maintain nutrients found directly under skins. Add celery, carrots, onions and garlic to simmering water, then herbs, salt, pepper and soup base. Stir well to combine and dissolve soup base. Bring back to a simmer for about 5 – 8 minutes.

While vegetables are simmering, remove chicken breasts from liquid. Slice breasts at a diagonal about one inch thick. Cut each slice into 6 – 8 1/2-inch cubes. Return to soup and stir.

Classic chicken noodle contains some form of noodles. I prefer a thicker egg noodle and often use an Amish homemade noodle which seems to stand up better and not fall apart in soup after cooking. Any pasta will also work well. I love using small tubular pastas like Ditalini or Acini de Pepe. Stir all ingredients well. Bring soup back to a boil and then reduce to a simmer for 7 – 8 minutes or until noodles are al dente, meaning “with tooth” & slightly chewy. Checking the package for cooking time also helps with final cooking times.

** (If using white rice, simmer time will be ~ 15 minutes; brown rice ~ 25 – 30 minutes)

** If tomato garnish is desired, use a serrated knife and dice tomato as shown above. Float fresh tomato on top of soup after serving into bowls. Temperature of soup will heat tomato and maintain texture.

Voilà, there is soup in less than an hour!! Serve with crackers or bread for lunch… or a sandwich for a hearty dinner. Even a salad is a perfect pair!! ENJOY!!