Chicken noodle soup is definitely medicine for the heart and for the soul. And in my house it has always been medicine for the cold and flu bug. I remember as a child, as soon as anyone was not feeling well, my grandma or my mom would whip up a batch and serve it to us with saltine crackers and ice cold sprite. I carried that tradition on with my kids and my husband. I don’t make it often because I do associate it with being sick, but it really is a wonderful and delicious soup! I will sometimes go the extra mile and make my own broth, but this way is so much easier and tastes just as good.
The first thing you need to do is cut 1.5 lbs of boneless, skinless chicken thighs or breasts into bite sized pieces and season them well. I used Kinders Buttery Poultry Blend and salt and pepper. If you have never tried the Kinders line of seasonings, I highly suggest you do. They are amazing! (And they are not paying me to say that!)
In a stock pot, heat up 1 tbs extra virgin olive oil and 1 tbs butter.
Add the chicken and cook until cooked through. (Chicken needs to reach an internal temp of 165 degrees.)
Once it is cooked, remove from the pan and set aside.
Add another tbs of butter to the pan with the drippings.
Add 8 oz chopped carrots, 4 sliced celery stalks and 1 diced onion.
Season with salt and pepper and some herbs de provence and cook for about 10 minutes, then add 6-7 minced garlic cloves and cook for another minute or 2.
Add the chicken back in.
Pour in a 12 oz bag of extra wide egg noodles and 8 oz of chicken broth.
Stir well, making sure the noodles are all covered by the liquid. Bring to a boil, place the lid on, reduce heat to a simmer and cook for about 7 minutes or until noodles are cooked.
Stir in 1/4 cup of heavy cream.
And a couple tbs of fresh chopped parsley.
Stir well and enjoy!
Chicken and Noodle Soup
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs or breasts
- 1 tbs Avocado Oil
- 2 tbs Salted Butter
- 8 oz Carrots, chopped
- 4 Celery Stalks, sliced
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 12 oz Extra Wide Egg Noodles
- 8 Cups Chicken Broth
- 1/4 Cup Heavy Cream
- 2 tbs Chopped Fresh Parsley, for garnish
Seasonings
- Kinders Buttery Poultry Blend
- Salt and Pepper, to taste
- 1 tbs Herbs De Provence
Instructions
- Cut the chicken into bite sized pieces and season with the Kinders seasoning and salt and pepper. I do not measure, just make sure to coat the chicken.
- In a stockpot heat the avocado oil and 1 tbs of the butter over medium heat.
- Add chicken and cook until chicken is cooked through. (165 degrees internal temp). Remove and set aside.
- Add the carrots, celery and onion. Season with salt and pepper and the Herbs de Provence, and cook, stirring occasionally for about 10 minutes. Add the garlic and cook for another 1-2 minutes.
- Add the chicken, the egg noodles and the broth. Stir well. Let it come to a boil. Put the lid on, reduce heat to simmer and cook for 7-8 minutes or until noodles are tender.
- Stir in the heavy cream and parsley.
- Salt and pepper to taste if needed. Serve hot and enjoy!