Chicken Noodle Soup
Chicken noodle soup is one of those perfect meals that can make you feel all warm inside. Especially one a cold and windy day or when you’re sick. I made a big (huge) batch of chicken noodle soup a couple weeks ago. We froze half of it in individual servings. That came in really handy this past week when Hubby and I were both sick. I know some people don’t freeze their soup with the noodles in there so they don’t get all mushy, but the soup was just fine in my book. Of course, when you have strep throat, the more mushy the noodles, the better.
I doubled the recipe since all of the recipes I saw called for a 1/2 bag of noodles. It ended up making a TON of soup and it barely all fit in our big stock pot (the recipe below is for a single batch). I was a bit short on the chicken broth, but I like my soup really full of the good stuff (last week when we were sick, we ended up adding some broth to our soup since the broth is really what you’re after when you’re sick).
I used the leftovers from a butterflied, broiled chicken Hubby had made. I also threw in the veggies from under the chicken because they’re so flavorful.
One Year Ago: Kitchen Storage and Organization, Our Spice Rack, and Kitchen Renovation Before and After Pics
Two Years Ago: Banana Bars with Cream Cheese Frosting
Three Years Ago: Cake Balls, Oreo Truffles, and Peanut Butter Balls and Holiday Cupcakes
Chicken Noodle Soup
Yield: 6-8
Ingredients:
2 Tbsp olive oil
4 carrots
3 stalks celery
1 onion
4 cloves garlic
1 Tbsp fresh chopped thyme
2 quarts chicken broth, homemade or best quality
1 bay leaf
2 cups cooked chicken meat
6 oz egg noodles
salt and fresh ground pepper to taste
Directions:
Heat oil over medium heat in a large stock pot. Add carrots and celery. Cook until just beginning to soften, about eight minutes. Add onion and cook five minutes more.
Add garlic and thyme. Cook until fragrant, about one minute.
Add all broth and bay leaf. Reduce heat to medium-low. Simmer 15 minutes.
Add noodles and chicken. Simmer 8-10 minutes more until noodles are cooked through. Add salt and pepper taste.
Recipe adapted from Chaos in the Kitchen and Apple A Day
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look great! I just recently broke down and tried BBQ chicken pizza. It’s delicious! I should give this recipe a try this week. I know my boyfriend would love it.
My favorite pizza place when I lived in Boston was Sicilia’s…I love their stuffed pizza. It was always our go-to on Superbowl Sunday.
I, like you, only eat pizza sparingly now though and its typically homemade. there are just so many good toppings you can put on homemade pizza that you can’t find in pizza places (sweet potatoes?). This bbq chicken pizza looks delicious!
That’s sounds great any way you serve it up.
Whoa whoa whoa!!? You’re NOT a pizza person? How are we friends? I think we need to break up. HA HA! BBQ pizza sticks sounds awesome. I’m definitely starring for next party. Yum!
I blame it on my stomach issues CB. Plus, I ate enough pizza in college to last a life time!
They sound great! I always love new ways to serve old favorites =)