Classic Chicken Noodle Soup is a healthy and easy meal perfect for fall! It can be made and served quickly or left to simmer on the stove for hours!
Does it mean I’m old if I get out of bed, stretch, and somehow manage to injure myself? Dang, 24 is rough.
I got out of bed and went to stretch my arms and shoulders and all of a sudden felt a searing pain in my back by my right shoulder blade (which is coincidentally also the side I write with, brush my teeth with, etc.).
So here I am now, confined to one specific position on the couch where I can sit and won’t be in terrible pain. After taking my second ibuprofen I am able to move around a little more and am waiting for Matt to get home from work so he can help me put a heating pad on my back. Hopefully by the end of the day I can be somewhat of a real person again.
I really just don’t understand how this happens. One minute I am simply stretching and the next I’m in terrible pain… It was a real struggle trying to put on some makeup this morning. And yes, I put on makeup. I’m pretty sure I will die with makeup on. Priorities here people.
Thank goodness I whipped up a batch of this Classic Chicken Noodle Soup yesterday and photographed it! Otherwise we might be without our Friday Go Eat and Repeat recipe fix! Gasp! The horror!
But since we can continue to live our happy lives, let’s talk about this soup. Everyone knows it. It is THE classic flu/cool weather/comfort food. Because I generally don’t like canned chicken noodle soup, I set forth to develop a recipe that was easy, heart-warming, and most of all- delicious.
It is so warm and comforting, and the perfect meal to enjoy on the sofa underneath a warm blanket. The seasoning is perfect where it flavors the broth without overpowering it. The vegetables are nice and soft, the chicken is flavorful, and the noodles are cooked to perfection. What better a meal for a day like today.
Happy cooking! (And here’s to my recovery!)
- 1 lb boneless, skinless chicken breast, cut into small cubes
- 1 medium onion, diced
- 3 stalks celery, cut into 1/4" slices
- 1 cup whole baby carrots, sliced
- 4 garlic cloves, minced
- 2 tbs olive oil
- 6 cups reduced sodium chicken broth
- 1 cup water
- 1 bay leaf
- 1 tsp ground black pepper
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 2 cups dried rotini noodles
- Place a large pot on medium heat. Add chicken, onion, celery, carrots, and garlic. Drizzle on olive oil and saute the mixture for 2 minutes. Add chicken broth, water, bay leaf, black pepper, rosemary, thyme, parsley and salt to the pot and reduce heat to medium low. Allow to simmer until the vegetables have softened and the chicken is cooked throughout.
- While the soup simmers, begin to cook the 2 cups of rotini noodles in a separate pot. Cook for 6 minutes in boiling salted water, leaving the pasta with a slight crunch. Add al dente noodles to the soup and simmer until the noodles are cooked through. Serve with bread or crackers.
- 1. While your soup is simmering, you may notice foam forming at the top of the soup. Skim this off of the soup and discard.
- 2. If you are reheating the soup, you may notice that the pasta and vegetables absorb some of the liquid. If this occurs, simply add chicken broth or water to the pot in 1/2 cup increments until desired thickness is achieved.