Easy Chicken Noodle Soup
On a cold day, when you're really not in the mood to cook, this soup is the answer.
This is an excellent chicken noodle soup that requires very little effort and sometimes that, in itself, is important. It shouldn't take you more than 40 minutes to have a bowl of piping hot soup in front of you.
One could say that we don't even follow our own rules with this soup as we use store bought chicken broth, although we use organic, that has no chemicals added to it. The chicken used to make the broth is supposed to be antibiotic and hormone free.
2 Servings
Ingredients
- 8 to 10 oz boneless, skinless chicken breast
- 1 tbsp peanut oil
- 8 cups chicken broth
- 2 cloves garlic, minced
- 1 shallot, minced
- 3/4 cup carrots, sliced
- 1/2 cup celery, diced
- 1 1/2 cups dry egg noodles
- salt
- pepper
Directions
- Heat oven to 400°F
- Spread the oil over the bottom of a small roasting pan.
- Sprinkle salt generously over the chicken breast. Place in the roasting pan and cover with aluminum foil. Place the pan in the oven and roast the chicken breast for 30 minutes.
- Add the chicken broth to a soup pot.
- Add the garlic, shallot, carrots and celery. Bring to a boil then reduce the heat to a very low simmer and cook for 20 minutes.
- Add the egg noodles and cook at a medium simmer.
- When the chicken is done, cut or shred it and add it to the chicken broth. Mix well.
- Taste and adjust the salt and pepper.
- Serve.