Chicken Noodle Soup
Chicken Noodle Soup is the best cure to a cold or sniffly nose. It’s full of flavor and so comforting. Honestly, I think the best way to make chicken noodle soup is by using homemade, rich chicken stock, but you can sub in store bought pretty easily. Chicken soup can be really fun for kids by using a fun pasta shape like “Stelline” which are tiny little stars or you could even buy dinosaur shaped pasta online. This is a great recipe for beginners, because it isn't an exact science. If you really love carrots, toss some extra ones in there. If you don’t want pasta, you don’t even have to add that in!
Ingredients:
3-4 quarts of chicken stock (see my homemade recipe here)
3 chicken breasts, cooked and shredded
3 large carrots, chopped
2 celery stalks, chopped
1 pound pasta (like orchiette)
lots of salt and pepper
1 teaspoon dried dill
Directions:
Bring the chicken stock to a simmer in a large dutch oven or stock pot. Add in the cooked chicken and raw veggies. Cook for 7 minutes and then drop in the pasta. Cook the pasta according to directions on the box - usually 10 minutes.
When the pasta reaches al dente, add in lots of salt and pepper. I used about 1/4 cup of salt. Since I used a homemade stock, there was zero salt added so this will require quite a bit. I’d encourage you to taste before and after so that you can see how much salt brings out the different flavors. Add in a teaspoon of dried dill.
Serve in bowls and top with more pepper and dill. Enjoy!
