Homemade Chicken Noodle Soup
This is plain and simple, good-for-you homemade soup that’s perfect for cold weather, and just thing when you’re fighting off a cold. You will never want that canned stuff with the weird little chicken bits again. I prefer a nice thick noodle with some “chew” to it, but feel free to use whatever kind of pasta makes you happy.
1 Tbsp olive oil
2 leeks, white and pale-green parts only, thinly sliced
4 celery stalks, finely chopped
4 large carrots, chopped in rounds
1 lb skinless, boneless chicken breast
6 cups chicken broth (I use Better Than Bouillon)
Kosher salt, freshly ground pepper
4-5 nests of dried Tagliatelle or Pappardelle
1. Heat the oil in a large/medium heavy pot over medium heat and saute the leek and celery until vegetables are soft, about 8 minutes. Add carrots and then cook a minute or two more.
2. Add the chicken and broth, seasoning with salt and pepper. Bring soup to a boil, cover, and reduce heat. Simmer until chicken is cooked through, 15-20 minutes depending on the size of the breast.
3. Transfer chicken to a plate & shred into bite-size pieces.
4. Meanwhile, add noodles and cook according to package instructions.
5. Return chicken to the soup when noodles are a few minutes from being cooked. Serve immediately.
Ps. this cold, rainy fall weather thing that’s happening right now is good excuse to try it this week! And you might just swear off canned soups forever after reading this Slate article!