Skip to main content

Classic Chicken Noodle Soup

At the start of every year I resolve to start utilizing my weekends to prepare foods for the week, or to stock the freezer, and this year is no exception, especially with baby on board.  However, this year I have more realistic expectations for myself - I know I won't spend 1 day a weekend, or even every weekend doing this, so why set myself up to break my resolution in 2 weeks?!  Basically I just want to be less lazy on the weekends and actually think ahead and prep when I get home from the store, take advantage of crappy weather to make a few freezer meals, etc.

When menu planning for the week I had to think of where to start with my resolution.  Well, I am sick of leftovers for lunch and have been wanting Chicken Noodle Soup so why not start there?  I like the recipe I've used in the past, but it's just been missing something.  When searching on foodgawker I saw a fantastic looking picture from Smells Like Home that turned out to be a Barefoot Contessa recipe so I knew I couldn't go wrong.


This recipe was everything I love about Chicken Noodle Soup, except it was homemade!  I love lots of celery and carrots in my soup, and by using all white meat chicken and whole grain noodles I made it even healthier!  The best part though was that it was quick and it freezes well!  The soup makes a great workday lunch, or companion to a grilled sandwich.

Classic Chicken Noodle Soup
Ingredients:
2 Tbsp. Olive Oil
1 1/2 cup medium-diced celery (3 stalks)
1 1/2 cup medium-diced carrots (4-5 carrots)
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Quarts chicken stock
3 cups wide egg noodles
3 cups cooked chicken, diced
1/4 cup chopped fresh parsley

Directions:
Heat oil in a large pot over medium-high heat.  Add the celery, carrots, salt and pepper and cook for 10-12 minutes until softened.

Pour in the stock, bring to a boil over high heat, and add the noodles.  Cook the noodles for 10 minutes, then add the chicken and parsley.  Allow the chicken to heat through.  Serve hot.

Source: Smells like Home, originally adapted from Ina Garten, Barefoot Contessa Family Style
Labels:

Comments

  1. katieJanuary 19, 2011 at 9:00 AM

    This looks lovely, homemade soups are my favorite thing to cook in the winter.

    ReplyDelete
  2. pupJanuary 19, 2011 at 10:17 AM

    Looks and sounds delicious, though I am a little different than you, I am not a celery person!

    ReplyDelete
  3. AlisaJanuary 21, 2011 at 7:32 PM

    After reading this, I am suddenly craving for some chicken noodle soup. I'll make this today, thanks for sharing the recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get
4 comments
Read more