Give me tomato basil, clam chowder, and broccoli cheddar anyday, but my man is a sucker for the cozy American classic – Chicken Noodle Soup. So when chillier weather recently hit Texas (minus the current freakishly warm stint, ugh) I thought some good-old Chicken Noodle Soup would hit the spot.
I got this recipe from a college friend and fellow food lover & blogger. (make sure to check out her site too!) This soup is really easy to make…the savory flavors will warm your heart and soul. Plus, I’m a huge fan of the moist flavorful chicken that’s included – I wanted to eat the chicken by itself and make chicken-less noodle soup : )
Chicken Noodle Soup
3 skinless boneless chicken breasts (or 1 lb. chicken of your choice)
6 large carrots peeled and sliced into 1 in pieces
1/2 small yellow onion diced
2 cloves garlic diced
32 oz low sodium chicken broth
4 cups water
1/2 small box of angel hair pasta
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
Salt and Pepper
Pre-heat oven to 400 degrees F. Coat your chicken with olive oil, season with salt and pepper, and place in a small baking dish. Slice the lemons in half, squeeze over the chicken, and place the lemon pieces along side the chicken in the baking dish. Roast the chicken until done (opaque all the way through) about 20 min. When your chicken is done, remove from the oven and let it rest while you prepare the broth.
In a large pot, pour about 2 Tbsp olive oil, add your onion, garlic, a few dashes of salt and pepper, and your herbs. Cook over medium high heat until onions are clear. Add your chicken broth, water, carrots and pasta to the pot and cook until the broth boils. Dice your chicken into 1/2 in pieces while your broth is coming to a boil. Add your chicken and chicken drippings/juices to the pot. (Discard the lemons) Reduce your heat to low and simmer for 30 min. Turn heat to off when you are ready to enjoy.
Freeze for up to three months. (this recipe will feed several…we ate about 1/3 and froze the rest)
Source: Pink Antler Cakes