Comforting Chicken Noodle Soup
Nothing more comforting than a bowl of Chicken Noodle Soup. Here's a simple recipe, good any time of year for lunch or dinner, for a first course or the entire meal. Nourishing and tasty enough for a toddler or a senior to enjoy--and everyone in between!
Serves 4 as a meal or more for a start
1-2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
2-4 stalks celery, chopped
1 medium zucchini, chopped (peel if desired)
2 large carrots, chopped (peel if desired)
1-2 pounds uncooked chicken, any part
1 tablespoon kosher salt
Pepper to taste
Water to cover chicken and vegetables
1/2 pound noodles of choice
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Wash vegetables and peel zucchini and carrots, if desired.
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If you have time, sauté onion, garlic, celery and zucchini until golden.
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Put everything sautéed vegetables and rest of ingredients, except the noodles, in a large pot and bring to a boil. Reduce heat and partially cover, simmering for 2 hours. Add more liquid if required.
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Some people removed vegetables from soup—I leave them in. Your choice.
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Take chicken out of pot and remove meat. Shred. Return shredded chicken meat to soup.
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Cook noodles according to package directions, drain and add to soup. Adjust seasoning.
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Serve with a homemade or good store bought crusty bread.
The Frugal Cook: Frugal people like Emmett would use up what’s in the refrigerator: Add other vegetables on hand, such as parsnips, turnips, potatoes or corn. Add fresh or frozen spinach.
Make it vegan/vegetarian: Omit chicken and add 2 pounds of chopped vegetables of choice.
Allium Free: Omit onions and garlic. Add 1 bulb fennel, thinly sliced.
I’m in a rush! Use frozen vegetables to speed up the process.