Look at that steamy goodness!
For some reason, there was some confusion over whether or not I liked chicken noodle soup. When I told my husband that this is what I was making for dinner, he said, “But you hate chicken noodle soup.”
“I’ve tried to make it before, but you wouldn’t let me. You’ve never liked chicken noodle soup.”
I wasn’t really sure how to respond. Maybe he was thinking about canned chicken noodle soup? But he wouldn’t have tried to make canned chicken noodle soup. Or maybe I really had said at one point that I hated chicken noodle soup. There’s no accounting for my tastebuds before I actually started cooking. It’s like I was a different person back then or something. Momentary lapse in sanity?
I don’t know.
Anyways, chicken noodle soup. THIS chicken noodle soup. I could eat this stuff every day for the rest of my life. I texted this very thing to my husband when I was eating leftovers the next day. And if you froze leftover turkey from Thanksgiving? Turkey noodle soup!
It starts with an onion.
And then chicken.
And tons of broth.
And you might think I went a little overboard on the herbs.
I mean, I can see why you’d think that. I, too, had a momentary panic (as I do every time I don’t follow any sort of recipe). But just trust me. It’s totally worth it!
Broccoli was next.
And of course, you need noodles! I did not think far enough ahead to put egg-noodles on my grocery list, and this is what we had. It worked great! They’re noodles, so really it couldn’t have gone terribly wrong. But you never know, so I was a little nervous.
This is like happiness in a bowl. Think of a cliche about chicken noodle soup–this is it. I think I might actually make enough of this to eat it every day of my life.
And all those “extra” herbs? Maybe you can read my fortune?
Chicken Noodle Soup
Makes around 8 servings
2 boneless skinless chicken breasts, diced
1 medium onion, diced
8 cups chicken stock
2 cups water
2 1/2 cups broccoli, chopped
1 tsp salt
1 tbsp dried basil
1 tsp dried parsley
1 tsp oregano
1 tsp rosemary
1/8 tsp red pepper flakes
black pepper to taste
2 cloves garlic, minced
1/2 pound dry pasta noodles (or 1/2 cup dry rice for chicken and rice soup)
Combine the onion and diced chicken in a large stock pot over medium heat.
When the chicken is cooked through, add the chicken stock and water. Then add all seasonings, minced garlic and broccoli.
Turn the heat up to medium-high and bring the soup to a boil.
Add the pasta noodles and boil for 15-20 minutes, until the noodles are cooked fully. Serve warm!