Simmering chicken noodle soup on the stove — just typing that gives me the warm fuzzies! I remember being a kid, going to my neighborhood friend’s house, and eating chicken noodle soup for the first time that her mother made. Believe it or not, we didn’t eat the stuff in my house growing up. I was in love with it from the start and actually ate so much I got sick (yes, my problems with food know no bounds!).
I also remember in my twenties finding that box of chicken noodle soup in the grocery store — the one with the golden egg in the package that dissolves into the water and seasonings to give your soup that extra homemade flavor. That magic egg stuff was way better than the canned soup that I was cracking open whenever I had a cold. I really thought I was rocking in the kitchen at that point!
If current self could time travel and teach former self a thing or two, I would have realized how easy and delicious it is to make homemade soup without any of the excess sodium, preservatives, msg, and whatnot that are found in cans and boxes — and if you’ve never tried to make homemade chicken noodle soup before, I am here to empower you to try. You will never go back to the other stuff, trust me!
So, what do you need to make a pot of this goodness? Let me tell you:
4 Cups of chicken stock (You can make this homemade too, just check out my recipe for this Basic Building Block)
1 small onion, diced
2 carrots, peeled and diced
2 stalks of celery (these are one of those veggies you should always try to buy organic!), washed and diced
1 Tbs olive oil
1-2 chicken breasts, raw (depending on how meaty you want your soup)
salt and pepper to taste
1/2 cup noodles of your choosing (I used homemade pasta from our New Year’s pasta)
Heat your olive oil over medium high heat in a 2 qt sauce pan. Add your diced onion, carrot, and celery and saute until they start to soften (about 7 minutes). Keep stirring them — you don’t want your onions to burn.
After the veggies start to soften, add your chicken stock and bring to a boil. Cut up your chicken breast(s) into bite sized pieces, then throw them into the pot. Simmer the soup for 20 minutes, stirring occasionally.
When the 20 minutes are up, give the soup a little taste. Does it need salt (my chicken stock has no added salt, so my soup needs it)? Pepper? Add it now! Then throw in your pasta, and let it simmer on low for 10-12 minutes until the pasta is done. If you use really tiny pasta noodles, make sure you stir your soup frequently. Those noodles tend to stick to the bottom of the pan.
My oldest child loves this so much, she literally jumps for joy when she sees me cooking it and eats three helpings. My middle child drinks the nourishing broth by the bowl (see below where she is double bowling it). It makes me feel even warmer and fuzzier knowing that this stuff is healthy and my kids don’t know any other kind of chicken noodle soup to compare this to. I have a feeling if I tried to serve them soup from a box or a can, they’d turn their noses up to it. That is a job well done, in my opinion!