• Cheyenne Crennan

Chicken Noodle Soup

I love soup. I mean, It's very likely that I could survive off of alfredo pasta, soup and ramen noodles.

Oh, and grilled cheese.

This chicken noodle soup is so simple and perfect, but there is one trick here I have never seen on Pinterest or a food video. Recipes add the chicken BEFORE the noddles and use some water and some broth. This soup is allllllll broth and the chicken is seasoned, like so much, and added right before serving just to warm it back up.

My issue with adding the chicken before the noodles is that the chicken gets WAY too overcooked. Then it's chewy. Then the reheat is not as good as it could be, because then it's over more overcooked than the original overcooked. Hell nope to that. Make the chicken in a pan right along side the soup building and then shred, shred, shred while the noodles and veggies are cooking. If egg noodles aren't your thing, I seriously recommend wild rice as a replacement. Toss a few bay leaves in there while its covered and simmering. Don't forget to take the bay leaves out, otherwise you'll have a Chipotle twitter situation on your hands. Serve immediately or save it for lunch, it just gets better the next day.

What you need:

1 boneless, skinless chicken breast

salt + pepper, a good coating

1 TSP thyme

1 TBSP butter

2 TBSP olive oil

4 bay leaves, just use the dried ones, you don't need to buy fresh and waste them

1 CUP of sliced up carrots, any kind of carrot, don't stress over the fancy ones

1 CUP of celery

1 CUP of white or yellow onion

2 large garlic cloves or 3-4 small ones, peeled

2 boxes of low sodium chicken broth OR like 6-8 chicken bouillon cubes and equal parts water to make the broth, just don't use plain water, also replaceable with vegetable broth

1 bag of egg noodles

How to make it:

  1. Prep everything you possibly can beforehand, cut the carrots into coin sized rounds, slice up the celery, dice the onion, finely chop the garlic

  2. Heat the olive oil on MEDIUM, in a large pot

  3. Heat a large drizzle of olive oil in a separate pan, over LOW/MEDIUM heat, pound the chicken breast out to make it as even as possible, season with salt, pepper, garlic powder, and thyme

  4. Add the chicken breast to the pan and cook thoroughly, flipping every few minutes so that it doesn't get too crisp on the outside, covered

  5. Add the butter to the heated pot, once it just melts add the garlic, cook 1 minute stirring around occasionally

  6. Add the onion, cook until it becomes translucent

  7. Don't forget to check the chicken and flip

  8. Toss in the carrots, cook for another 2 minutes

  9. Next up, celery, toss it in, stir around for 2 minutes

  10. Pour in all of the chicken broth, stir around, then add in the egg noodles, cook on MEDIUM for 10 minutes, or until the noodles are cooked through and soft

  11. While the noodles cook, the chicken should be just reaching 165 degrees, remove from the pan, let rest 3 minutes then shred it

  12. Add the chicken in just after shredding, stir and serve! xo

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