This recipe is one of my favorite simple soup recipes that has become a staple in my household! As the weather turns chilly and those germs start making their rounds, this hearty chicken noodle soup is the perfect remedy to keep everyone cozy and healthy.
**Preparation:**
To kick things off, I prefer using a mix of chicken breasts and chicken thighs. Feel free to use either one or both depending on your preference. Personally, I often go with three chicken breasts and two chicken thighs, making sure to slice and clean them thoroughly.
Next, I’ll prep the veggies. Take half a bunch of celery and cut it into both large and small pieces. Set these aside along with:
– Half a bunch of carrots, similarly cut into large and small pieces.
– One whole white onion, chopped.
– About five garlic cloves, minced.
**Seasoning the Chicken:**
I evenly coat both sides of my chicken with the following seasonings:
– Kosher salt.
– Black pepper.
– Organic adobo.
– Onion powder.
– Smoked paprika.
– Italian seasoning.
(I’ll use these same spices later in the recipe as well.)
**Cooking the Chicken:**
On medium-high heat, I brown both sides of the chicken in a Dutch oven, which is also where I’ll cook the soup. If I’m making a larger batch, I sometimes bake the chicken in the oven at 450°F for about 25 minutes before shredding it with my mixer.
**Making the Soup:**
Once the chicken is cooked, I transfer it to the mixer for shredding. While the chicken shreds, I sauté the celery, carrots, onions, and garlic (both large and small pieces) in the Dutch oven for about 10 minutes. I add the same spices as before (measuring with my heart), then throw in the shredded chicken and mix everything together.
Next, I pour in 64 ounces of chicken broth and two cups of water, along with a few dashes of allspice. At this point, I taste the soup to check for seasoning and add more salt if needed. I cover the pot and bring everything to a boil for about 15 minutes.
After boiling, I remove the larger veggie pieces and blend them with some of the broth before adding it back into the soup. This helps thicken the soup. Then, I add my wide egg noodles cover and let them cook for about 7 minutes.
And voilà! The soup is ready to serve. I love pairing it with a side of white rice, a squeeze of lime, and a dash of hot sauce. Bon appétit! 🍜✨
