There’s nothing quite like a bowl of chicken noodle soup to bring warmth and comfort to a chilly day. Whether it’s memories of home, a remedy for when you’re feeling under the weather, or just a deep-seated craving for something delicious, this recipe promises to deliver.
What’s more? Paired with some freshly baked crusty bread or a zesty side salad, this soup is elevated to a whole new level. The bread, crusty on the outside and soft on the inside, acts as the perfect sponge for the flavorful broth, while a crisp salad complements the richness of the soup, making it a well-rounded meal.
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1/2 pound cooked chicken breast, diced
4 cans (14.5 ounces each) chicken broth
1 can (14.5 ounces) vegetable broth
1 tablespoon butter
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1.5 cups egg noodles
1 cup carrots, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, as per preference
Steps:
In a large pot or Dutch oven, melt butter over medium heat.
Toss in onions and celery, sautéing until they’re translucent, usually around 5 minutes.
Mix in the chicken and vegetable broths, blending them well.
Introduce diced chicken, egg noodles, carrots, basil, and oregano. Season with salt and black pepper to your liking and bring the mixture to a boil.
Once boiling, reduce the heat and allow the soup to simmer for roughly 20 minutes.
Serve piping hot and relish the hearty goodness of this simple yet delightful chicken noodle soup.