Does anyone else remember the ‘Chicken Soup for the Soul’ books that were super popular in the late 90’s? They were literally at every bookstore, grocery store, etc.; for a period, they were basically a household must have. The other night when I was making chicken noodle soup, I was thinking about that book, and the fact that chicken soup really is good for the soul. Honestly, is there anything better than homemade chicken noodle soup on a cold winter’s night?
The whole process of the soup simmering away on the stove top and the aroma of the herbs is comforting in and of itself. This chicken noodle soup is so easy to make, keeps for five days {longer if you freeze the soup}, and you will definitely have plenty for leftover throughout the week.
Since Christmas is just around the corner people tend to spend a little more time at home around this time of year, I thought it would be the perfect time to share this recipe! I used Averie Cooks Easy 30-Minute Homemade Chicken Soup as the catalyst for my own chicken noodle soup recipe, and have changed a few thing. But here is a chicken noodle soup recipe to bring a little comfort to your soul!
Ingredients:
3 Chicken breasts
4 tsp Lemon juice
2 sliced lemons
1 tsp Lemon-pepper seasoning
½ tsp paprika
5 Tbs butter
Sliced Lemon
2 Tbs olive oil
2 cups carrots, diced
2 cups diced celery
1 large yellow onion, diced
4 cloves garlic, minced
20 cups of low-sodium chicken broth {or (5) 32oz boxes of Swanson’s low-sodium chicken broth}
4 bay leaves
1 tsp fresh thyme, plus 2 twigs of unstripped thyme
1 tsp dried oregano
Salt and pepper to taste
12 ounce linguine noodles {or whichever pasta you prefer}
5 Tbs flat leaf parsley, minced
1 freshly squeezed lemon
Instructions:
1. Follow this chicken recipe, but add 4 tbs of butter to the top of the chicken and lay lemon slices over chicken before placing in oven. Since the chicken is being used for soup, I also suggest you leave off the garlic powder and salt
2. Once chicken is finished shred the chicken using two forks. Place shredded chicken in a storage container and pour the juices for the baking dish over the chicken. Place lid on storage container and store in refrigerator overnight.
3. Using a large Dutch oven or stock pot add 2 tbs of olive oil and 1 tbs of butter and warm on medium-low heat
4. Once the butter has melted, make sure bottom of pot is evenly coated with olive oil and butter before adding the diced carrots, celery, and onion to the pot. Sauté for about 15 minuets {or until vegetable of tender} with the top on, stirring occasionally. Add in minced garlic and sauté for another 2 minutes
5. Once vegetables are tender add 10 cups of low-sodium chicken broth, 4 bay leaves, 1 tsp thyme plus the 2 twigs of unstripped thyme, oregano, about 1 ½ tsp of black cracked pepper, and bring to a boil. Allow mixture to boil for about 5 minutes. Add another 5 cups of low-sodium chicken broth and bring mixture back up to a boil
6. Break the linguine noodles in half, by warping a buddle of dried noodles tightly in a dish cloth and breaking in half while wrapped up tightly. Then add the linguine noodles to the soup. Boil noodles for about 15 minutes, or until noodles are cooked through
7. Add another 5 cups or low-sodium chicken broth and bring mixture back up to a boil. Then add the shredded chicken from the night before and any liquid left in the container that may have congealed overnight {it’s like a flavor bomb for the soup}, add in 5 tbs of freshly minced parsley, and the juice of 1 lemon. Boil soup for about another 2 minutes. If your noodles have absorbed some liquid and you would like a higher liquid level, be sure to add some more chicken broth at this point. Lastly season with salt and pepper to taste, then serve and enjoy!
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