This is some ‘soup-er’ tasty soup!
My very sweet mother-in-law has been staying with us for a few weeks, to spend some time with her new grandbaby. Unfortunately she isn’t in the best health, so I’ve been trying to make nourishing meals that also pique her appetite. One day she really wasn’t feeling well, due to the side effects of the drugs that she is on, so I decided to make some chicken noodle soup. I mean, that’s the ultimate food to feed someone who is ill, right? And that’s why I came up with the recipe for my No Fail Chicken Noodle Soup!
It’s such an easy recipe, that you can make it while caring for a newborn. You can be a beginner cook or an experienced foodie and either way, you’ll love the recipe! Usually I serve soups with different types of quick breads. Case in point, the day I wrote this post I served an Irish Soda Bread with the Lentil and Bean Soup that I made for dinner. But this No Fail Chicken Noodle Soup doesn’t need an addition, since it has such a lovely flavoured broth, combined with shredded pieces of real chicken, chunks of carrots and celery, and delicious egg noodles.
After I served this soup to my mother-in-law, she perked up! She told my husband that it “brought her back”, and indeed she no longer had to lie on the sofa as she had all day, but was able to sit up and interact with the baby. Warm, comforting, nourishing, and easy to make — what else can you ask from a soup?
So, shall we make a batch?
No Fail Chicken Noodle Soup
This nutritious soup is full of flavour, and bonus, easy to make!
Ingredients
- 3 chicken thighs (or equivalent in chicken meat)
- 2 tbsp. butter
- 1 c. celery, chopped (I used frozen)
- 2 c. carrots, chopped into coins (I used frozen)
- 2 tbsp parsley, dried
- 3 cubes bouillon
- 3 cloves garlic, chopped
- 2 bay leaves
- 1 1/2 c. egg noodles, uncooked
- salt & pepper to taste
Instructions
-
In a large stock pot, fry chicken in butter until golden brown on the outside.
-
Add all other ingredients, except for egg noodles, and bring to a boil.
-
Reduce heat, but keep at a low boil, for 30 minutes.
-
Remove chicken, shred using two forks, and add back into soup.
-
Add noodles, reduce heat to medium low, and boil for 10 more minutes, or until noodles are tender. Serve and enjoy!
The soup freezes well so you can make a large batch, eat some for dinner, and then freeze the rest for another day or the next time you come down with a nasty cold. Or give some away! I mean, who isn’t impressed with homemade chicken noodle soup? I won’t tell anyone how easy it is to make, if you don’t! 
Next Post: I’ve been toying with the idea of making a tofu version of the Lemon Chicken Schnitzel that I grew up with. What do you guys think? Would you be interested in that? Or maybe Tex-Mex Potato Wedges?
Linking up at The Clever Chicks Blog Hop!
If you were going to substitute chicken stock for the bouillon cubes, how much would you use?
Good question! I’d use 6 cups of chicken stock and take out 6 cups of water. I actually used chicken-flavoured vegetable bouillon, so it should taste the same! Let us know what you think of it!