Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

“Carrie, it’s been so long since you’ve posted a recipe, surely we deserve a recipe with chocolate.” No, my friends, no chocolate. It’s Chicken Noodle Soup and this time of year when everyone is sniffling and coughing, you need Chicken Noodle Soup. My 10-year-old requests a batch of this every week and then proceeds to eat it for dinner, snack, and in a thermos for lunch, until it’s gone. If he loves it so much, you will too. It’s fast. It can be made on a weeknight. And no, it doesn’t require homemade chicken stock, unless you have a freezer full already; however, the stock you use can make or break this dish. My favorite store-bought brand is Costco’s Kirkland brand organic chicken stock. Since we are here on the cusp of Thanksgiving, I suppose this soup could be make with leftover turkey instead of chicken but since I’m not much of a turkey person (Horrors!) I can’t say for certain.

2 pounds boneless/skinless chicken breasts
Salt and pepper
1 Bay leaf
1 teaspoon dried oregano or Italian seasoning
2 tablespoons olive oil
1 medium/large yellow onion, peeled and diced
3 celery stalks, diced
3 carrots, peeled and diced
1 teaspoon salt
½ teaspoon pepper
Plus more to taste if necessary
2 quarts chicken stock/broth
1½ cups dried macaroni noodles

Generously salt and pepper both sides of your chicken breasts. Place in a pot and cover with enough water to submerge breasts by an inch. Sprinkle in your oregano/Italian seasonings and your Bay leaf. Cover and bring to a boil. Reduce heat to low and simmer with lid askew for 15-18 minutes. Remove from water and let cool somewhat. Without scraping off any of the seasonings, shred into bite-sized pieces, and set aside.
Meanwhile, heat your olive oil in a large soup pot. Stir in your onions, celery, carrots, salt and pepper. Sauté for 8 minutes or until softened. Add in your chicken and then pour in your chicken stock. If necessary, add water so that the meat and vegetables are submerged by ½-inch or so. Cover, bring to a boil, reduce heat, and simmer with lid askew for 15 minutes. Taste and add more salt and pepper, especially pepper, if necessary.
While your soup is simmering, cook your macaroni noodles according to the package, drain, and set aside.
When ready to serve, scoop some noodles in a bowl and then ladle the soup over the noodles. I prefer adding the noodles at serving time as opposed to dumping them into the soup pot, having them soak up all the broth, and then turning into large soggy blobs.
Serve with bread and sliced pears. Enjoy!

YIELD: One big pot full