Chicken soup is as they say, “Good for the soul.” I always make a big batch at the start of cold and flu season and freeze portions in mason jars to serve when someone isn’t feeling well.
Chicken Noodle Soup 🍲
Cook time 1 hour
2 pre-cooked chicken breasts
(I diced white meat from a rotisserie chicken to save on cook time)
6 cups of broth
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced onion
1 tbl olive oil
1/2 tsp salt
1/2 tsp thyme
1/2 tsp parsley
1/2 tsp garlic
(Pepper optional, omit for someone with a cold)
Add 1 tbl of olive oil to a stock pot. Sauté veggies with a bit of salt over medium-low heat until tender, about 15 minutes.
Add broth, salt, thyme, garlic, and parsley to the veggies. Stir to combine. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
While the soup is simmering start a separate pot to boil for noodles, rice or pasta if you want to add that to the soup, follow the package instructions.
Add diced chicken to the soup and simmer a little longer to enhance the soup's flavor.
Drain noodles, pasta, or rice and place one serving in your soup bowl.
Add soup to bowl and enjoy!
