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Cozy Chicken Noodle Soup

This classic chicken noodle soup is cozy, comforting, and is food for the soul. Just right to boost any rainy or gloomy day instantly! (Jump to Recipe)

Cozy Chicken Noodle Soup

This cozy chicken noodle soup is brought to you by today’s Sacramento chilly weather. My mom’s always made this recipe just a little different. She used spaghetti noodles instead of egg noodles. But this recipes reminds me of her cooking, she’s always been big on soups.

Cozy Chicken Noodle Soup

Soup Time

I like to slice my carrots and celery and dice my onions. I’ve seen some grocers that carry a mix of these veggies already prepped, those prepped veggies are great if you’re crunched for time!

I recommend chicken bone broth or stock for the most flavorful taste but feel free to use regular broth, if that is what you have on hand. I love and will keep raving about the Pacific Foods brand.

Cozy Chicken Noodle Soup

For the chicken. I’ve always used chicken breast. It cooks relatively quickly and it’s easy to shred. Chicken thighs are another great option to cook with for a tender kind of meat.

I use Italian seasoning to flavor this soup along with chicken stock. If you don’t have Italian seasoning on hand, use a pinch of each of these dried herbs: oregano, thyme, basil, rosemary, and parsley. Last, garnish with fresh parsley!

Cozy Chicken Noodle Soup

Stay safe, my friends! Quarantine will be over in no time! Until then, happy eating.

If you love this cozy soup, I bet you’ll love these too:

Wild Rice And Mushroom Soup

Tomato And Basil Tortellini Soup

Creamy Chicken Tortilla Soup

If you make this Cozy Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.

Cozy Chicken Noodle Soup

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 garlic cloves, minced
  • 64 ounces (8 cups) chicken bone broth or stock
  • 1 tsp Italian seasoning
  • 2 chicken breasts
  • 2 bay leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large stockpot over medium heat. Sauté the onion, carrots, and celery until soft, about 5-6 mins.

  2. Add garlic to the pot and continue to sauté for about 30 seconds.

  3. Add chicken bone broth, Italian seasoning, chicken, bay leaves, salt, and pepper to the pot. Bring to a boil. Cover and simmer on medium/low until the chicken is cooked through, about 20 minutes.

  4. Remove bay leaves and discard. Remove chicken and let it cool before shredding. Stir in egg noodles and cook until noodles are cooked through, about 8 minutes.

  5. Using 2 fork or your hands, shred cooked chicken into bite-size pieces. Transfer shredded chicken back to the pot. Stir until heated through, about 1-2 minutes.

  6. Garnish with fresh parsley and serve.

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