Quick & Cozy Chicken Noodle Soup (for Sniffly Days)

 

 

Quick & Cozy Chicken Noodle Soup (for Sniffly Days)

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 yellow onion, diced

3 cloves garlic, minced

3 stalks celery, diced

3 large carrots, sliced into coins

Salt and pepper, to taste

1 lb boneless, skinless chicken breast

1 large carton (32 oz) Swanson chicken broth

3 small cartons (8–10 oz each) Kettle & Fire chicken bone broth

1 tablespoon Better Than Bouillon chicken base

A handful of fresh parsley, chopped

A handful of fresh dill, chopped

2 cups egg noodles (or noodles of your choice)

Instructions:

Sauté the vegetables:

In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook for 1–2 minutes, just until fragrant.

Add celery and carrots:

Add the diced celery and carrot coins to the pot. Season with a little salt and pepper. Cook on low heat for about 8 minutes to soften the vegetables, stirring occasionally.

Add chicken and broth:

Place the whole chicken breasts on top of the sautéed vegetables. Pour in the chicken broth and bone broth. Stir in the tablespoon of Better Than Bouillon. Add fresh parsley and dill. Bring the soup to a gentle simmer.

Cook the chicken:

Cover and simmer on low heat for about 25–30 minutes, or until the chicken is fully cooked and tender.

Shred the chicken:

Remove the chicken breasts and use two forks to shred or dice them. Return the chicken to the pot.

Add noodles:

Add dry noodles directly into the soup and simmer for another 10 minutes, or until noodles are cooked through. (You can cook them separately if you prefer to keep the broth clearer.)

Final seasoning:

Taste and adjust seasoning with additional salt and pepper, if needed.

Serve:

Ladle into bowls and enjoy piping hot. It’s simple, satisfying, and perfect for sniffles or anytime you need comfort food fast.