Once again, as I make like a Nascar racer down the middle aisles of the grocery store, my children become mesmerized by the canned soup. Perhaps it’s because there are so many with colorful labels and beautiful pictures promising a delicious soup inside. It doesn’t help that now there are little cartoon characters on cans of chicken noodle soup that contain a meat that I am uncomfortable calling chicken.
I gave out the recurring “I can make that for you” response and redirected them to something else. The truth is, I know that regardless of what I put in homemade chicken noodle soup, it will be 100x better than the canned condensed soup. If only I had a little cartoon character on my soup pot at home to signal that mom’s chicken soup can be fun too.
It’s been a while since I’ve made chicken noodle soup. Not sure why really, it’s so easy. It’s low in calories and fills little tummies up with warm goodness. It’s a great way to stretch a meat budget. I only used a pound of chicken and it made a ton of soup. All of the other main ingredients, carrots, onions, and celery, are super cheap and usually already on hand.
I prefer to cook my chicken in a pan instead of poaching it. I feel like I get a little more flavor that way, but if poaching is your thing, do it. Added bonus to poaching the chicken is you can make stock at the same time. Another $$ saver!
Here’s the recipe:
- 1 pound boneless, skinless chicken breasts
- 2 Tablespoons olive oil, divided
- 1 cup diced carrots
- 1 cup diced celery, leafy tops too!
- ½ cup diced onion
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- 4½ cups chicken stock
- black pepper
- 1-2 cups of angel hair pasta, broken into 1 inch pieces (this depends on how much pasta you like in your soup)
- In a large skillet, heat 1 Tablespoon olive oil over medium heat
- Add chicken
- Depending on the thickness of your chicken breasts, cook for 6 minutes on one side and 6 minutes on the other side
- Insert a meat thermometer and the chicken is done when the thermometer reaches 165 degrees F
- While the chicken is cooking, prep all the ingredients
- In a large dutch oven or pot, heat 1 Tablespoon olive oil over medium heat
- Add carrots, onions, celery and saute for approximately 8 minutes or until they start to get soft
- Add salt, thyme and a pinch of black pepper
- Add the stock and bring the soup to a simmer
- Cut the chicken into small pieces and add to soup
- Add the pasta and allow to boil for 6-8 minutes
- Serve hot