Sure, you can pop open a can of Campbell’s and have a single serving of soup, but why not take a few more minutes and simmer up a big pot of homemade chicken noodle soup? It’s delicious and really hits the spot. Personally the vegetable dicing is very therapeutic for me.
Here’s how I make my family’s favorite chicken noodle soup…
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
1 cup celery, diced
1 – 1 1/2 cups carrot, diced
2-3 garlic cloves, minced
8 cups water
8 chicken bouillon cubes
2 cups of cooked chicken, chopped
3 cups egg noodles
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
Warm the oil and butter together in a large stock pot over medium heat. Cook the onion, celery, carrot, and garlic until the onion is translucent and the celery is tender.
Pour in the water, bouillon cubes, seasonings, and noodles to the pot. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until noodles are cooked.
Add the chopped chicken, reduce the heat to low, and allow to simmer just until the chicken is warmed through.
– Substitutions for the cooked chopped chicken are shredded roasted chicken or canned chicken.
– You could easily substitute chicken broth for the water and bouillon, but you may want to add a little more salt because bouillon cubes contain some.
– My mom prefers her soup without oregano and basil. Her soup is what I grew up on and is delicious, but I like the addition of some herbs to my version.
– You could do a larger chop/slice on the veggies instead of dicing them, I prefer the smaller pieces in my soup.
– We love pairing this soup with my kicked-up cornbread muffins, but your favorite biscuits or the classic grilled cheese sandwich would be just as good.