Chicken Noodle Soup

Another day another recipe! As a full-time college student who works full-time aside from going to school, I don’t have time to cook most nights. With the weather changing I knew it was time to make some classic chicken noodle soup, one of the easiest soups to make, especially when you don’t have a ton of time on your hands. 

Ingredients you’ll need:

⁃                4-5 tbsp olive oil

⁃                1 lb-ish chicken breast

⁃                2tsp cumin

⁃                2tsp tarragon

⁃                2tsp poultry seasoning

⁃                2tsp grounded ginger

⁃                2tsp red pepper flakes

⁃                Salt and pepper

⁃                2 carrots

⁃                2 celery

⁃                1 onion

⁃                Small potatoes (optional)

⁃                Garlic 4-6

⁃                Creaminess 2 tsp butter

⁃                2 tsp flour

⁃                6-8 sprigs of thyme or two tbsp dried

⁃                1/2 bunch fresh dill or 2 tbsp dried

⁃                2 bay leaves

⁃                32 oz chicken broth

⁃                1/4 cup heavy cream

⁃                Garnish with sour cream and crackers of choice

⁃                Balsamic glaze

Before we begin, I just want to say that chicken noodle soup is changeable, you can add to take away from the soup and it’s just as amazing. For example, if you don’t like a creamier broth, then you can skip adding heavy cream and sour cream at the end! Or if you like little extra veggies try putting peas and broccoli to your ingredients! And I am a firm believer when it comes to cooking, don’t be afraid to measure with your heart.

   To begin, put about 4-5 tbsp olive oil in a large pot over medium heat, when the oil starts to sizzle add in your chicken breast.

-       While the chicken is cooking add in:

-       2tsp cumin

-       2tsp tarragon

-       2tsp poultry seasoning

-       2tsp grounded ginger

-       2tsp red pepper flakes

-        Once the chicken is fully cooked on both sides, remove it onto a clean plate, and using the same pot put in your roughly chop-up veggies:

-       1 white onion

-       1 celery

-       4-6 cloves of Garlic

-       Potatoes (optional)

-       Once those are soft and glossy add in your chicken and slowly add in your broth, in 2-3 parts.

-       Bring this mixture to a boil while stirring then add in:

-        two bay leaves

-       6-8 sprigs of thyme or 2 tbsp dried

-       1/2 bunch fresh dill or 2 tbsp dried

-        Then add the egg noodles and cook the noodles as the package instructions say.

-        Optional, if you like a creamier broth add ¼ cup of heavy cream.

-         Garnish:

-        put a dollop of sour cream,

-       And some crackers of choice, I used Tollhouse classic crackers.

-       and drizzle some balsamic glaze. 

And there you have it, delicious chicken noodle soup you’ll be wanting more. the first time I had this I had to get seconds because it was that good. Follow for more recipes like this!