Easy and Delicious Chicken Noodle Soup

My entire family has been sick at one point or another this week.  Judging by the attendance rates at church and school lately we’re not alone.  It seems like everyone’s family is getting slammed by the flu this season.  So this seems like the perfect time to share one of my favorite recipes – a cold/flu-killing, Chicken Noodle Soup that can be whipped up in less than 30 minutes.  I love it because it’s made with simple ingredients and because it’s so easy that I can make it even when I’m under the weather myself.

ChknSoup1

Ingredients:

10 cups water
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste

Directions:

1.  Chop onions, carrots and celery (I usually save myself a little time by doing this steps while the kids are at school.  I chop everything, throw it all in a big ziploc bag and then stick it in the fridge until dinnertime).

2.  Pour water into large soup pot and heat on high.  Once it reaches a rolling boil add the bouillon cubes, stir until dissolved.  It should look like this…

ChknSoup2

3.  Turn the burner down to medium and add in the McCormick’s seasoning (if you can’t find this particular brand, just use any chicken seasoning that has a garlic & herb flavor).  I don’t really measure it, I just shake it into the pot until the top of the broth is lightly covered.

4.  Add in the onions, carrots and celery and let simmer for about 5 minutes.  It should look like this…

ChknSoup3

5.  Add in the noodles (you’ll need about half the package) and stir.  Allow pot to simmer for 15 minutes stirring occasionally.

ChknSoup4

5.  Add in the whole chicken breasts and let simmer for about 5 minutes.

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6.  Pull out the cooked chicken breasts and seperate them into large chunks with two forks (you could chop them if you’re in a hurry, but I like the texture of the big hunks of torn chicken).

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7.  Add the chicken back into the pot and simmer for a few more minutes (or until your noodles are cooked through).  Add salt and pepper to taste.

That’s it.  See?  I told you it was easy.  Personally, I like to serve it in big, fat bowls with a hunk of honey whole wheat bread from the freezer (you can find that recipe here).   It serves about 8 people (or the 6 people in my family who love to go back for seconds).

ChknSoup8

I can’t guarantee it will cure your family of this year’s nasty viruses, but I can promise that it will leave you warm, cozy, and totally satisfied.  When it comes to helping my family get over this latest round of sickness, that’s just what the doctor ordered.  Just thought I’d pass it on.

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3 Comments

  1. Wow, this looks tasty and easy! Does it really only take 5 minutes to cook the chicken? I’m putting this on my “must try recipe” list!

    • Hey Kristi, thanks for the question. The cooking time kind of depends on the thickness of your chicken breasts. If they’re pretty thick you may want to up the time a bit. I usually use the frozen variety (thawed in the microwave) because I always have a stash of those in the freezer. They tend to be thinner so my cooking time is usually about 5 minutes. It doesn’t cook them completely every time – just enough to allow me to shred the meat. Once the pieces go back into the pot they have a few more minutes to finish complete the cooking process. Good luck!

  2. I was going to make some chicken soup tonight because everyone is sick at our house too. I’ll give your recipe a try. thanks.

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