I don’t know about you, but I’ve definitely been needing a little comfort food lately. They say when it rains it pours, and I’ve needed an umbrella for quite some time.
When your stress levels are high, and your days are long, there is almost nothing better than a warm, satisfying home cooked meal. And even when you get home late, and you forgot take the chicken out of the freezer, and you have laundry to do, and a house to clean, and the list goes on…you have time to make this soup! And what could be more comforting that a steamy bowl of homemade chicken noodle soup?
You’ll need some celery, carrots, an onion, a few garlic cloves, a couple of chicken breasts, some chicken stock, egg noodles and a squeeze of lemon.
Peel your carrots and chop them along with your celery stalks. Sauté both in a little olive oil in the bottom of a stock pot.
Slice up some mushrooms, chop your onion, and add them to the celery and carrots that are already cooking away. Mince your garlic and add it to the pot and cook everything for another minute.
Pour in 2 quarts of chicken stock and bring to a boil. I poached my (frozen) chicken right in the broth. If your chicken is thawed, you can chop it into bite sized pieces before adding it to the soup, or you can even use already cooked chicken to make this soup even faster!
When you chicken is mostly cooked through (it doesn’t have to be all the way done yet-we are adding it back to the pot to finish up), remove it from the pot and shred it or cut it into bite sized pieces. Add the chicken back to the pot, along with egg noodles.
Continue to simmer the soup until the noodles are tender (this is when you throw in a load of laundry, straighten up a little and pour yourself a glass of wine!), and finish it off with a squeeze of fresh lemon juice. You won’t really be able to taste the lemon, but it adds a brightness and freshness to the soup.
Is there really anything better than homemade comfort food?
Quick and Easy Chicken Noodle Soup
Makes 6 servings
- 2 tsp olive oil
- 4-5 medium celery stalks
- 4 medium carrots
- 1 medium onion
- 1 lb white mushrooms
- 3 cloves garlic
- 2 quarts chicken stock
- 2 chicken breasts
- 8 oz egg noodles
- juice of 1/2 a lemon
- salt and pepper to taste
- Heat the olive oil in the bottom a large stock pot over medium heat.
- Peel the carrots and slice them into small rounds. Chop celery into small pieces. Add both celery and carrots to the pot and saute for about 4-5 minutes.
- Meanwhile, chop the onion into a medium dice and slice mushrooms. Add to the celery and carrots and continue cooking for 3-4 more minutes.
- Mince garlic and add to the other vegetables. Saute for an additional 1 minute.
- Add the chicken stock to the pot and increase the heat to medium-high. When the stock is simmering (about 10 minutes) add the chicken breast and simmer until the chicken breast is almost cooked through (about 15-20 minutes if frozen).
- Remove the chicken when it is cooked (or mostly cooked) and shred it, or chop it into bite sized pieces.
- Add chicken back to the soup, along with egg noodles.
- Simmer until noodles are tender, about 7 minutes.
- Add the juice of 1/2 a lemon and stir to incorporate into the soup.