Preparing meals for a family of 5 can be difficult at times but when you find a meal that is liked by everyone you put it in the rotation. Chicken noodle soup always seems to be a go to meal for people who are under the weather but it can also be a healthy, fulfilling dinner. Being recommended as a meal for the ill attributes to its nutritional value but it really does provide everything a meal should have.
Ingredients for a large single pot of chicken noodle soup
- 3-4 fresh large carrots quartered and sliced small enough for a toddler to eat
- 3-4 fresh large celery stalks w/leaves split and sliced small enough for a toddler to eat
- Package of extra wide egg noodles
- Roughly 450 grams (1 lb.) boneless skinless chicken breast
- 1 Tbsp. each thyme, italian, and basil
- a pinch to a hint of salt/pepper to taste
- You can use 6-8 chicken bullion cubes with 64 ounces of water OR use 4 cans of chicken broth + 8-10 ounces of water
- 8-10 oz of heavy whipping cream
- 1 large pot that can hold all of the above
Prep your meal by slicing and chopping your carrots and celery. I cook for three kids from 3-11 years old as well as a wife and making everyone happy can be challenging. Slicing and chopping the ingredients smaller allows the vegetables to cook thoroughly faster and they easily fit on my 3 year olds spoon.
Measure out your herbs and set to the side.
Step 1: Starting the Soup
If you are using bullion cubes bring the 64 ounces of water to a boil, add the cubes to the pot, and stir until dissolved. If you use chicken broth just add to pot with the extra water and bring to a boil.
Once your broth is boiling add the carrots, celery, and herbs to the pot and give them a stir. Add the chicken breasts (they are raw at this point) to the boiling broth. Stir, cover and let boil for 8-10 mins. After about 10 mins the chicken breasts will be ready to be removed.
Fish out the chicken breasts. Place the chicken breasts on a plate or cutting board and allow to cool for ~5mins.
The broth should continue to simmer on lower heat.
Step 2: Shred the Breasts
With the broth still simmering, take 2 forks and begin to shred the chicken breasts apart by using one fork to hold the breast down while using the other fork to scrape away the stringy muscle fibers. You could cut the chicken into chunks but I've found that shredded chicken works better for soup.
Step 3: Noodles
Add the noodles and the shredded chicken to the boiling broth, stir, and add some salt/pepper if desired. Cover and let the noodles cook for ~8-10 mins stirring halfway.
Step 4: Cream & Voila
Once the noodles are al dente lower the heat and add the heavy cream to the mix, stir, cover, and let simmer for 5-10 mins. Check the taste and add salt/pepper if needed. Remove from heat and you should have some healthy, creamy chicken noodle soup.
As with any recipe you can adjust, add, take away, and personalize as you see fit. My entire family gave this chicken noodle soup two thumbs up!