Penny was sick, and we had planned to have dinner with family but since she was sick decided to cancel. Which left me with the big what’s for dinner question. I decided to make chicken noodle soup, with penny sick and it being a cold yucky day it just felt right. I have made full on from scratch chicken soup before and it amazing. But since I didn’t have the time and hadn’t planned ahead. Ended up just using what I had on hand. I was super happy with how it turned out. Way better then can soup!
Quick Easy Chicken Noodle Soup
(Serves about 4-5)
You will need
1 tablespoon olive oil
2 carrots, diced
2 celery stalks, diced
Half an onion, diced
3 garlic cloves, minced (Garlic is supposed to be very good for you if sick)
Pinch of red pepper flakes
5 cups of chicken broth
2 sprigs of Thyme, can also use dried
Dash of cayenne (Another thing good for colds)
Salt, pepper, and other seasonings you like to taste.
2 Chicken breast, cooked and diced
1/2 lbs. Egg noodles
In large pot start cooking your noodles according to package, minus 3 minutes cooking time. You can cook the noodles in the broth but doing separate makes it come together quicker.
In a stock pot heat oil, add carrots, celery and onions let soften. Add garlic and red pepper flakes cook till fragrant. Add broth and other seasonings. Let boil. Bring heat down to simmer then add chicken. Add cooked, drained noodles to broth and let simmer and cook a bit more. Remove thyme sprigs when ready to serve.
I separate noodles when I store left overs so they don’t get mushy and soak up all the broth.
That’s it super easy and way better tasting (and for you) then Campbell’s.
You can add less or more veggies depending on what you have. Also supper good with kale, added when add chicken.