We just had our first snow here in Alaska so I was in the mood for a nice pot of comforting and warm soup. This is the EASIEST chicken noodle soup and is ready in about 20 minutes! I like to use a can of chicken breast from Sam’s club to save on time and it tastes really good in the soup.
I usually use whatever type of small noodle I have on hand, but I really like whole grain macaroni. Egg noodles are perfect too or even small shells. I like the whole grain noodles because they seem to hold together better for leftovers. You don’t have mushy noodles when you reheat it. They also add a little more fiber and it’s usually what I have on hand at home, but you are welcome to use whatever you have.
This soup is so comforting and delicious. Perfect for someone sick with a cold or just because it’s cold outside. I hope you enjoy!
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 (32 oz) cartons chicken broth (8 cups)
- 1 (13 oz) can chicken breast or ½ lb cooked and chopped chicken breast
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1½ cups egg noodles or 1 cup whole grain macaroni
- salt and pepper to taste
- Melt the butter in a large pot over medium high heat, add onions, carrots and celery and sauté for 5-6 minutes, or until onions are translucent. Add chicken broth, chicken, basil and oregano and bring to a boil. Add noodles and cook for 6 minutes or until noodles are soft. Taste the broth and add salt and pepper as needed.
This is the enameled cast iron pot that I own and LOVE and used to make this soup.
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