Up until tonight I had been convinced that chicken noodle soup only came out of a can. Well, not anymore! This is another meal destined for my boss and her family tomorrow. Hopefully the comfort food will be tasty for all of them...I'm bringing along a bread that cooks up wonderfully crusty and that should cap off a warm bowl of soup nicely. This recipe, which I found on allrecipes.com, was super easy to make, and skips the step of making homemade stock by using good-quality low sodium broth from the store (which allows you to control the sodium level). Using chicken from a store-bought rotisserie chicken makes this even easier. I could see this turning into turkey and noodles for the day after a big Thanksgiving meal too.
The only changes I made were to use all chicken broth instead of a can of vegetable broth, 1/2 teaspoon of italian seasoning in place of dried basil (only because I had none) and used 2 cups of noodles instead of one - but that's just because I'm a noodle person. Make this and enjoy!
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.