Chicken noodle soup can really warm the soul – and the body. It’s a good thing because the weather here in Boise has been record-breaking! While we had prepared for a typical, relatively mild first winter in Idaho, we have been dealing with huge amounts of snow and sub-zero temperatures.
I thought I would hate it but I’ve been really excited. I’ve been experimenting in the kitchen with recipes to keep us warm on the chilliest days and, really, it’s been a tasty adventure. This week, I made a hearty chicken noodle soup and it turned out really well! For the biscuits, we simply made some from the Red Lobster home mix but reduced the amount of butter used.
Albertsons was having a sale on chicken breasts so I bought a huge pack, seasoned and baked them and then stored them in the freezer for soups. It has worked out really well and was perfect for this meal. It’s also a great way to use leftover roasted or rotisserie chicken (or any turkey you might have put in the freezer!).
- 4 cooked chicken breasts, shredded
- 6 cups pf chicken broth
- 1 Tbsp olive oil
- 1/2 package of egg noodles/dumplings
- 10 baby carrots, chopped
- 2 stalks of celery, diced
- 1 medium onion, diced
- 1 tsp dried Thyme
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp dried parsley
- 1/2 tsp oregano
Heat oil on medium heat in a stock pot. Add vegetables and cook until softened, about five minutes.
Add seasonings and cook for 30 seconds
Stir in broth and shredded chicken. Bring to a boil and then lower heat to simmer, covered, for 20 minutes.
Increase heat to a near boil and add the egg noodles or dumplings.
Lower heat to a simmer, again, covering for 10 minutes or until noodles are desired consistency. Ladle into a bowl and enjoy!