Last week, my husband and I both had awful colds, so I decided to make some authentic Classic Chicken Noodle Soup. It’s the soup that warms your tummy, gives you the veggies and protein your body needs to heal, and makes you feel like you’re at grandma’s house.
Chicken noodle soup can only be made a handful of ways. It almost always starts out with the same veggies: onions, carrots, and celery. Most recipes add some herbs in, but you know me. I like to go for the whole shebang with some herbs de provence. The collection of dried herbs in it gives the soup a deeper flavor that’s pleasing to both your taste buds and your sinuses.
Let’s not forget where it gets its name though. You need both chicken and noodles for chicken noodle soup! Most recipes use egg noodles, but I prefer regular pasta noodles because they’re heartier. As for the shredded chicken, if you already have some in your fridge – great! But if you don’t, I included some directions for how to make perfect shredded chicken.
I know the cold is going around right now, and face it – the last thing you want to do when you have a cold is cook every day. That’s why this Cooking for Twosday is a little bigger than the usual. You’ll get two BIG bowls of soup with this recipe, or you’ll get 3 to 4 medium bowls. We had two medium bowls and I saved the rest for another bowl the next day. I was so happy to just heat it for 5 minutes on the stove and eat it in bed while watching Friends.
And that’s what being sick is all about. Chicken noodle soup and Friends.
- 1 tbsp olive oil
- ½ white onion, diced
- 1 carrot, diced (see notes)
- 1 celery rib, diced (see notes)
- 2 garlic cloves, chopped
- ¾ tsp herbes de provence
- 1 bay leaf
- 5 cups low sodium chicken broth, plus more if needed
- 1 cup rotini
- 1 shredded chicken breast, yielding 1 to 1½ cups*
- Kosher salt
- freshly ground black pepper
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp chopped green onions (optional)
- Heat oil in a soup pot over medium heat. Add onion, carrot, celery, garlic, herbs de provence, and bay leaf. Saute until onions are translucent and vegetables are tender, 4-6 minutes.
- Add chicken broth and bring to a boil. Remove bay leaf. Add noodles and simmer until cooked a little softer than al dente, about 8 minutes. Add chicken breast and stir until heated through. (If you'd like the soup to have more liquid, add more chicken broth as needed.) Season to taste with salt and pepper.
- After ladling into bowls, top with either parsley or green onions, and serve.
To dice carrots: Cut off top of carrot and discard. Peel carrot. Cut in two, lengthwise down the middle. Cut each half lengthwise down the middle again. You now have four long pieces. Lay them side by side on the cutting board and chop all at once.
To dice celery rib: Cut off both bottom white area on rib, and top of rib where any leaves are branching off. Discard. Cut and chop using the same method as the carrot.
*To make shredded chicken: This can be done in either the soup pot before starting on the soup, or in a separate pan while starting on the soup, to save time. Heat 2 tsp olive oil over high heat. Season the chicken on both sides with salt and pepper. Saute in pan on one side for about 4 minutes until light brown. When flipping, reduce the heat to medium, add ½ cup cold water, and cover. Steam for about 10 minutes, until juices from the chicken are clear and inside is white. (If water evaporates before chicken is fully cooked, add more water as needed.) Remove to a cutting board, let rest for about 5 minutes, then shred with two forks.
If you want more soup, try my Herbed Potato Leek Soup.