Homestyle Chicken Noodle Soup
This soup is easy, comforting, and packed with color and flavor. Save time by using already cooked chicken, but don't skip the Orecchiette noodles that taste like little dumplings! This is a large batch that's perfect for large family meals or leftovers.
Ingredients
For the Noodles
- 3 cups cooked Orecchiette noodles about 2 cups dried ( I always cook more and keep some for leftovers)
For Grilling the Chicken
- 1 ½ lbs chicken breast or chicken thigh 4 cup shredded
- 2 tablespoon water
- 2 pinches sea salt or to taste
- 2 pinches freshly ground black pepper or to taste
- ¼ teaspoon garlic granules
- ¼ teaspoon dried basil
- ¼ teaspoon ground thyme
- ⅓ cups juice saved from cooked chicken to use later
For the Remainder of the Soup
- 2 tablespoon olive oil
- 1 ¾ cups sliced carrots
- 2 cups diced yellow onion 1 medium onion
- 2 tablespoon minced garlic cloves 4-6 cloves
- ¾ cups diced celery
- ⅓ cups celery ends and leaves option to use another ⅓ cup diced celery
- 1 teaspoon garlic granules
- 1 teaspoon ground thyme
- ½ teaspoon dried basil
- 1 teaspoon rubbed sage
- ¼ teaspoon sea salt or salt to taste
- 7 cups low sodium vegetable broth
- ½ cups freshly chopped parsley
Instructions
Make the Noodles
- In a medium-sized saucepan fill about half way with water and heat to a boil. Add noodles and cook for about 10-12 minutes (until just al dente).
Cook the Chicken
- In a medium-size skillet add 2 tablespoon water and chicken seasonings to both sides of chicken breast. Cook on Lo for about 45 minutes or until just cooked (don't overcook it since it will be heated up again with the remainder of the soup).
Make the Remainder of the Soup
- Heat a large saucepan/soup pot (at least 5 qt.) on low-medium heat (level 3) add 2 tablespoon olive oil. Once hot add sliced carrots, diced onion, and minced garlic. Sauté for 8-10 minutes, covered. Stir occasionally to avoid sticking.
- To the soup pot add chopped celery, celery ends/leaves., and spices: 1 teaspoon garlic granules, 1 teaspoon ground thyme, ½ teaspoon dried basil, and 1 teaspoon rubbed sage, ¼ teaspoon sea salt (or salt to taste) and stir.
- Add 7 cups broth and juice from cooked chicken skillet (about ⅓ cups). Stir, decrease heat to low, and return lid to pot to cook for about 10 minutes, when you'll add the chicken.
- Meanwhile, remove chicken from skillet and shred using your hands or two forks. The total should be about 4 cups once shredded. Add shredded chicken to the soup pot and replace cover.
- Cook for another 20-30 minutes (20 if you want veggies still a bit crunchy, or closer to 30 if you want them really soft.
- Garnish with freshly chopped parsley.