Monday, March 26, 2012

Chicken Noodle Soup

I love eating chicken noodle soup in the winter or any time I'm feeling under the weather. Usually if I don't have a lot of time, I will make my quick version of chicken noodle soup, but the last time I made this soup, I had the time and energy to spruce it up a bit. I roasted my own chicken with some garlic cloves, which I added to the soup. I also used multicolored carrots and parsley to make it look colorful.

Enjoy this soup next time you or your loved one is feeling a tad bit under the weather.

Chicken Noodle Soup

1 chicken breast, skin on, bone in
3 cloves garlic, skin left on
olive oil
salt and pepper
1 onion, sliced
3 carrots, sliced
2 stalks, sliced
1/2 bag egg noodles
4 cups chicken broth
Parsley, chopped

1. Heat oven to 350 F. Season chicken with olive oil, salt and pepper. Place in a baking dish and surround with garlic cloves. Bake for 30-45 minutes until a thermometer registers 140. Remove from oven and cover with foil. Let rest for 10-15 min. 
2. Once the chicken cools, shred it. 
3. Heat 2 tbsp olive oil in a large soup pot. Add veggies and cook for a few minutes. Add chicken broth and egg noodles. Bring to a boil, then reduce to simmer, cook for 10 minutes. Peel and dice roasted garlic. Add shredded chicken and garlic. Serve with chopped parsley sprinkled in.



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