In this chicken noodle soup recipe, chicken breasts, egg noodles and vegetables are simmered together in a stock. This is a fantastic recipe when you don’t have time to make soup totally from scratch. This version of the ultimate feel-good food, chicken noodle soup, is chock-full of seasonal vegetables like carrots, celery, and onions. Slowly cooking the chicken, fragrant herbs and fresh vegetables in chicken broth rather than water imparts a rich flavour to this soup.
Now that winter is here….This comforting bowl of chicken soup is always ready at my dinner table….
Ingredients
- 15g Butter
- 1 small Onion, chopped
- 3 sticks Celery, chopped
- 5 litre Chicken stock
- 1 dried Bay leaf
- 225g Chicken breast, chopped
- 55g Egg noodles
- 120g Carrots, sliced
- ½ dried Basil
- ½ dried Oregano
- Salt and pepper, to taste
Method
- In a large saucepan, melt butter over medium heat.
- Cook onion and celery in butter until just tender, say 5 minutes.
- Pour in chicken stock and stir in chicken, noodles, carrots, basil, oregano, bay leaf, salt and pepper.
- Bring to the boil, then reduce heat and simmer for 30 minutes, stirring occasionally until the chicken is cooked and vegetables are tender.
- Remove bay leaf.
- Season with salt and pepper as per your taste.
- Serve this simmering bowl of chicken noodle soup hot.
