Homemade Chicken Noodle Soup

Soups are my favorite this time of year in Michigan. I just made this one for myself and a batch for a coworker and her family!



What You'll Need:

2 tablespoons of olive oil
2 medium carrots peeled and sliced
1 stalk of celery sliced
1/2 onion pureed or diced small
2 teaspoons of minced garlic
80 ounces of chicken broth or stock
1 lb of boneless, skinless, chicken breasts cut in to bit sized pieces
1 teaspoon of parsley
1/4 teaspoon of thyme
8 ounces of spaghetti broken in to pieces

What You'll Need to Do:

Melt olive oil in a large stockpot over medium-high heat.
Add carrots, celery, and onion, Cook , stirring, until carrots and celery are tender (about 4 minutes).
Add garlic and cook, stirring, until fragrant (about 1 minute).
Add chicken broth, chicken breast pieces, parsley, and thyme.
Continue to cook, stirring often until it comes to a boil.
Reduce heat and simmer for 5 minutes
Add pasta and cook for 7-8 minutes or until al dente.
Season with salt and pepper to taste.
ENJOY!





To speed up the process and make prep easier I used the following products: minced garlic in a jar, parsley flakes, thyme flakes, and canned, slice carrots






3 comments

  1. I make chicken soup that I simmer all day long! I'm impressed that you make it so quickly.

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  2. This looks AMAZING and so warm and delicious for winter evenings.

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  3. Thanks for sharing this delicious looking soup. Chicken noodle is just the best on cold days like we are having here. Have a fantastic rest of your day.
    Dentist Philadelphia

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