Tis’ the season of sore throats and runny noses. Make a warm, delicious meal for the family during the cold month of February. This homemade Chicken Noodle Soup is sure to be a winner in the household and the perfect dinner on a cold winter night. This soup is very easy to make and provides the necessary nutrients that the body needs to battle through the cold season.
Chicken Noodle Soup
From Chop Chop Magazine
- 1 tbsp Olive Oil
- 1 Onion, chopped
- 2 Celery Stalks, sliced
- 2 Carrots, peeled & sliced
- 8 cups low-sodium chicken broth
- ½ cup brown rice, barley, or small pasta
- 2 cups cooked, shredded chicken
A pot is put on the stove and turned to medium heat. Once hot, the olive oil is added. Then, the onion, celery, and carrots are added to the pot and cooked until tender (10-15 minutes). The chicken broth is then added and the heat is turned to high in order to bring to a boil. The heat is then lowered and cooked, uncovered, until the vegetables are tender and no longer float on top (30 minutes). Next, the rice, barley, or pasta is added to the pot and cooked until tender (20 minutes for pasta, 40 minutes for rice or barley). Finally, the chicken is added and cooked until heated throughout (3 minutes).
This recipe makes 10-12 cups of soup so leftovers can be refrigerated for up to 3 days.
For more recipes check out the USDA Mixing Bowl!