Chicken Noodle Soup is the best cure for a winter cold or dinner solution to a cold winter’s night!
Has the winter cold and flu season hit your house yet? We’ve already had our turn and hopefully it is our last turn! I don’t know about you but nothing tastes better when I’ve got a bad cold than a bowl of chicken noodle soup. It may be an emotional tie from my childhood or because they advertise it as such but it just seems to work!
When I was a child that chicken noodle soup always came out of that red and white can but now that I am older and wiser I much prefer a pot of homemade chicken noodle soup. To make the process easier I used some rotisserie chicken. You can buy a rotisserie chicken and pull the meat off it or if you want to make it even easier and pick up a package of the chicken meat at Costco that they have already removed from the chicken for you! Trader Joe’s also carries a similar product.
I like my chicken broth a little thicker so I use a roux – a mixture of butter and flour, to thicken up the soup. It helps make the broth nice and creamy without having to add milk.
After everything is in the pot, just let it simmer and it will thicken up. If it gets too thick just add in some more chicken broth to get it the consistency that you want.
I also like to cook my noodles seperately, not in the soup so they don’t absorb too much of the yummy broth. I boil them in water and then add them into the soup.
The addition of fresh garlic, oregano, thyme and fresh parsley give the soup lots of flavor.
But dont’ wait until you have a cold to try this soup. I heard it’s good for keeping colds away too!
A few of my other favorite soups are:
Crockpot Chipotle Butternut Squash Soup
- 4 Tbsp flour
- 4 Tbsp butter
- 2 T olive oil
- 4 carrots peeled and diced
- 2 stalks celery diced
- 1 onion diced
- 4 C chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 2 Tbsp fresh parsley chopped
- 1 tsp fresh garlic minced
- 3 C chicken shredded or cubed
- 1 1/2 C noodles
- In a pan, melt butter and add in flour, whisk together. Stir for 2 minutes. Set aside
- Saute carrots, celery and onion in olive oil until tender.
- Boil noodles in water until tender.
- Add in all remaining ingredients, including flour mixture except for cooked noodles
- Bring to a boil and then simmer for 20 minutes or until soup thickens to desired consistency.
- Add in cooked noodles.
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How do you prepare your chicken? I hate when everything is great except the chicken is dry. Any suggestions/
Many times I use leftover chicken from something else, or rotisserie chicken but if I am cooking chicken specifically for the soup I like to do it in my crock pot. I have instructions here https://www.yourhomebasedmom.com/slow-cooker-shredded-chicken/
This looks good! What kind of noodles do you use, since you only use 1 1/2 cups?
This sounds delicious