It’s frigid here in the great state of Wisconsin, and all I can think about are all the warm and cozy things.
And naturally, warm and cozy things to me are food-related. Yes, I love huge warm blankets and hot coffee and the like, but my mind always wanders to food. Specifically soup. I could sip on chicken broth and not leave the house for a few days when the weather is this awful and not feel bad about it. Like, at all.
Plus, when we’re talking about classic, old-fashioned chicken noodle soup, I’m all in.
I love how it reminds me of my childhood, even though I used to eat chicken noodle soup when I was sick. There’s still something really comforting and nostalgic about it. The onion, carrot, celery and chicken floating among the super thick egg noodles in extra-tasty broth is like a big bear hug. It seems this combination can cure whatever ails you, even if there is nothing to ail.
And to make it extra sippable, I add a few scoops of my favorite natural chicken bouillon. It’s what makes this soup one for the books. Try it.
P.S. Is sippable a word? If not, let’s go ahead and add it to the dictionary because this soup is the definition.
Stay warm out there, friends.
- 1-2 Tbsp. butter
- ½ medium onion, diced
- 4 medium carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 lb. boneless skinless chicken breast
- 8 cups unsalted chicken stock
- 2-3 Tbsp. all-natural bouillon
- ½ lb. homestyle wide egg noodles
- 1 tsp. coarse salt
- ½ tsp. ground black pepper
- ½ tsp. dried thyme
- Melt butter in a Dutch oven over medium heat. Add onion, carrots and celery and saute 4-5 minutes, until just starting to soften. Push veggies aside and add chicken breasts. Cook 2-3 minutes per side, until slightly browned.
- Add stock and bouillon and bring to a simmer for about 10 minutes, until chicken is fully cooked. Remove chicken and shred with two forks. Return to the pot. Stir in egg noodles, salt, pepper and thyme. Simmer 8 to 10 minutes, until noodles are cooked.