Chicken NOODLE Soup

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chicken noodle soup

The leaves have almost all fallen and there’s a chill in the air – one that can only be lessened with a big bowl of hearty soup. Whether you feel a cold coming on, or just want to eat something that feels like a warm hug, classic chicken noodle soup is the cure.

Packed full of veggies, pieces of juicy chicken and soba noodles, this chicken soup is perfect for lunch but hearty enough for dinner. It comes together quickly using organic bouillon paste (which is preferred over bouillon cubes as the flavour is more intense and it usually contains less salt), but if you had a little more time on the weekend to make homemade stock, I would suggest you go for it. Either way, this is a filling and healthy bowl that will leave you feeling warm from the inside out!

chicken noodle soup

Chicken Noodle Soup

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 celery rib, chopped + some of the celery leaves
  • 1 leek white and light green parts, chopped
  • 2 carrots, peeled and diced into ½ inch cubes
  • 2 parsnips, peeled and diced into ½ inch cubes
  • 1 teaspoon dried parsley
  • 1 tablespoon organic bouillon paste
  • 1 bunch of dried soba noodles (or classic egg noodle)
  • fresh ground black pepper
chicken noodle soup

Heat the olive oil in a large pot over medium heat. Brown the chicken breasts on both sides, then
remove and set aside. Add leeks and celery to the pot and cook for a few minutes until fragrant. Add celery, parsnip, dried parsley and bouillon paste and stir.

Chop the browned chicken into small chunks and toss into the pot. Season with black pepper, then add 2.5 cups of water. Bring the pot to a boil, stirring so the bouillon is fully dissolved. Once boiling, reduce to low and let simmer until vegetables are just cooked through.

chicken noodle soup

While vegetables are cooking, bring a separate pot of water to a boil and cook noodles of choice until just al-dente (until just before they’re ready). Remove from water and add to the soup.
Serve with freshly ground black pepper and some crusty bread. Enjoy!

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Contributor
Aleshia Pinto is a food blogger and carb enthusiast, who creates recipes aimed at bringing people together. Her blog, less with bread, is a collection of traditional and non traditional Italian recipes inspired by the seasons and current cravings. On any given day, she can be found planning her next dinner series or daydreaming about pasta!


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