Chicken noodle soup

Whenever I’m craving soup, I often default to chicken noodle soup because it seems to be the easiest to make. I also feel that it has enough substance in it that it could double as a meal opposed to some other soups that I make. It’s not too rich and it’s not too light – just right 🙂 Whenever I’m too lazy to make dinner or lunch, I will just heat this up in the microwave and boom – meal is done.

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This soup can be made in just 30 mins. I prefer to use homemade chicken stock opposed to the ones bought in store as I can control the amount of sodium that goes into it. However, any chicken stock will do.

Chicken noodle soup

Ingredients

  • 1 tbsp butter
  • 1 tbsp oilve oil
  • 1/2 medium onion, finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, sliced
  • 10 cups chicken stock
  • 1/2 lbs leftover cooked chicken pieces, shredded
  • 1 1/2 cup cooked noodle of your choice (I used rotini)
  • 1 tbsp chopped fresh basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. In a pot over medium-high heat, melt the butter and add the olive oil.
  2. Add in the onion, celery, and carrots and cook for 5 minutes or until onions are translucent.
  3. Add in the chicken stock and dried oregano. Bring to a boil for a few minutes and then down to a gentler simmer for 25 minutes.
  4. At the 25 minute mark, add in your cooked chicken pieces and fresh basil. Cook for another 5 minutes.
  5. Season to taste.
  6. Add in the cooked pasta when you're ready to eat. If you leave the pasta in the soup for too long, it will expand and soak up all your soup.
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