Nostalgia. A word I use often when I describe my favorite recipes. I can just imagine the snow falling, the warm fire burning, a Packers game or a slow Sunday afternoon, and the amazing smell of some homemade chicken noodle soup simmering on the stove. Chicken noodle soup may be the ultimate king of soup memories, with (this chili recipe) as a close second.
If that mental picture doesn’t make you want to try this, I don’t know what will. That exact memory is how I want my kids to remember fall and winter weekends when they leave the nest. I want them to be heating up some soup in a dorm microwave and get that cozy feeling deep in their soul with a flashback to home and comfort.
You likely have your own chicken noodle soup recipe. I have made a few adaptations to the one my parents have made for years. Either way, the feeling I get when it cooks makes me happy, and I hope you try this so you can get that same feeling!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – I have gone back and forth using thighs or breasts. Honestly, it doesn’t really make a difference; usually, it just has to do with what I have on hand at the moment!
- Timing – As mentioned above, the piece that makes this meal so special is letting the aromas fill the house all afternoon. If you choose that route, you may need to add a little more chicken broth as it cooks down. Add spices as needed. If you want this quicker, you can cook it in an hour. You just need to make sure the chicken is cooked all the way through before shredding!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Soup Pot (Tucci)
Ingredients
- 1 lb. chicken thighs or breasts
- 4 Tbsp. butter
- 2 Tbsp. oil
- 1 onion diced
- 2 stalks of celery sliced
- 2 large carrots sliced
- 2 cloves garlic minced
- 4 cups chicken broth or more
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- ½ tsp. red pepper flakes
- Lots of salt and pepper
- 2 bay leaves
- Noodles!
Instructions
- Season the chicken with salt and pepper.
- Add oil to a soup pot and add the chicken.
- Brown both sides of the chicken for 2 minutes and remove.
- While that cooks, slice the carrots, celery, and onion, and mince the garlic.
- Add the butter and cook the veggies.
- After about 5 minutes, add the garlic.
- 1 minute more and stir in the seasonings.
- Pour in the broth, add back the chicken and bay leaves, cover, and simmer for a few hours.
- As you near dinner time, boil your favorite pasta til al dente!
- Shred the chicken, add it back, and season with salt and pepper as needed. Serve over your favorite cooked noodles!
- Enjoy!
