YUM! My favorite fall/winter meal is homemade chicken noodle soup! There is something about soup during the colder months that just makes you feel so comfortable and at ease. It is also a must for those colder month sicknesses!
I grew up my mother making homemade chicken noodle soup. She also makes many other delicious soups that will be featured here one day. Like I said before, my love for cooking stems directly from helping my mother growing up. When I was younger, my mom always made homemade chicken noodle, but I of course was this picky child who insisted on picking out ALL the celery and carrots. I always was like ugh mom, why do you have to put so much of “this” in there? Did you know, my mom was so kind and selfless, she would make a separate pot just for me without those. If you are reading this and you have a mom who would or has done that, call her up right now and tell her how much you love her.
Fast forward, 15ish years to where my picky stages are over and I’m whipping up this chicken noodle soup in my kitchen alone, calling my mom frantically saying UGH mom my soup is too salty, HELP! She will always be my helpline. Being that I have moved on from picky, I began to add a little more veggies to my pot. It still has that same great flavor I grew up loving with an added veggie!
So let’s get things started!
First…. season a chicken breast and cook on 350 for 30-45 minutes or until done.
- Salt & Pepper
- Onion powder
- Minced garlic
- 1/2 cup chicken broth
- 1 cube of chicken bouillon
When chicken is just about finished cooking.
Dice up your vegetables that you are planning to have in your soup. I put carrots, celery, and asparagus in mine.
I added 1 cup of chicken broth to my cast iron soup pot and tossed the vegetables in. This tenderizes your veggies perfectly. Add pepper to flavor. Simmer on low for about 5- 10 minutes and constantly stirring.
Remove your chicken from oven when finished and transfer your chicken breast to a cutting board.
I used a oven to stove top cast iron dish. (This enables me to make this next transition. If you do not have one, transfer the chicken broth into a stove top pan. ) With the leftover chicken brother remaining in pan, add 1/2 of water and 2 cups of noodles.
Simmer to begin to tenderize the egg noodles.
Let’s get back to these veggies. Add 2 cups of chicken brother and 1-2 cup of water, and 2 chicken bouillon cubes, and set on medium heat to bring to a boil. Shred chicken and toss into soup pot.
With the noodles tenderized, add the noodles and any remaining broth to the soup pot and bring to boil.
That will finish it!
Add this to your meal plan for the week! Let me know if you love it!!!