There’s nothing like a bowl of good ole’ homemade chicken noodle soup. It’s perfect for this cooler weather we’ve been having and can do wonders for when we feel that cold coming on.
Having grown up with my mom making homemade stock, I wanted to create my own simplified version of the real thing without having to use an entire chicken. Because the thought of cooking an entire chicken intimidates me and I don’t have time for it. I once tried it and left the package of giblets in the chicken while cooking it–rookie mistake.
After a few tries, I’ve finally came up with a great recipe that my husband says is one of his favorite recipes of mine. So here I am documenting and sharing it with you guys so it can be enjoyed for years to come.
If you prefer not to make your own stock, that’s fine, but I definitely think it’s worth the time as it tastes so much better and if you are going to go to the effort of boiling the chicken, then you might as well make your own stock. Although my stock recipe doesn’t require an entire chicken it’s still bursting with flavor. Here is the stock recipe I used for the soup that I’m sharing Homemade Chicken Stock
Once you have your stock ready to go, we can make this easy and delicious chicken noodle soup!
Recipe
2 large bone-in chicken breasts, cooked and shredded (from homemade stock)
4-5 cups of homemade chicken stock
2 cups of rotini pasta (I used Barilla’s Chickpea pasta)
2 dried bay leaves
2 celery stalks, sliced into 1/4 inch pieces
2 carrots, sliced into 1/4 inch pieces
1/2 onion, diced
2 teaspoons of avocado oil
1/2 teaspoon of sea salt (or more for taste)
1/4 teaspoon of black pepper
1/2 teaspoon of oregano
Directions
Start by heating up a medium-to-large stock pot on the stove with avocado oil. Then add celery, onions, and carrots to the heated oil. Sauté and stir on low-to-medium heat until slightly tender and fragrant about 8 minutes.
Next add your chicken stock to the pot along with bay leaves, oregano and salt and pepper and turn the heat up to medium-high. Once stock comes to a boil, reduce heat to medium-low and let it gently boil, stirring occasionally for 20 minutes until your veggies are folk tender.
While your stock is boiling, cook your pasta in a separate pot with salted water according to directions. Strain and set aside, adding some oil to prevent from sticking together.
Add shredded chicken and pasta to stock pot, stir and remove from heat. Let sit for 5 minutes and serve.
xoxo
Marisa
