Cold winter nights call for warm soup! Chicken noodle soup has always been a staple in my house and a super simple one pot meal that my entire family loves.
As my kids got older they could tell the difference between “good” soup and “great” homemade soup. Therefore, I could not disappoint and had to get busy in the kitchen!
I used to put the whole chicken in the slow cooker and wait the whole day for it to cook, tearing apart the entire chicken, making a mess, throwing away all of the dark meat, and not loving the process of having to skim all of the fat off the top of the soup.
In addition, there were many times that I didn’t have all the time to wait, didn’t feel like making it all together, and found myself buying it instead. Unfortunately, it was never as good as my homemade and my family could tell immediately.
So I came up with a quicker and MUCH easier way to make it just as good if not better! My family all prefer white meat chicken so I always have chicken breasts and most of the ingredients on hand. Being that it is so quick and easy to put together it’s a no brainer for what to make for dinner. It’s so healthy, so yummy, and good for the soul on these cold winter nights.
I hope you like it as much as we do in the Davis house!
Ingredients:
1 32oz box of chicken broth
1 32oz box of chicken stock
1/2 cup onion, chopped
3 celery ribs, chopped
1 cup carrots, chopped
1 tablespoon salt
2 boneless and skinless chicken breasts
3 oz egg noodles (if you are gluten free feel to sub for any other noodle)
Method:
Place all of the ingredients in a stock pot except the noodles and bring to a boil.
Cover, and continue to simmer for at least an hour, up to 3.
In a separate pot, prepare the noodles.
When soup is done, shred chicken with a fork directly in the soup.
Place noodles in a bowl and pour soup on top.
***Feel free to swap the noodles for cooked rice for a great rendition of chicken and rice soup, or prepared quinoa for a bit more wholesome grains in your meal.
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