I love making chicken noodle soup. It is so easy, delicious, and hearty. Please note that while I give amounts for ingredients to add, you can add more or less of any ingredient you like, depending on your taste buds, what you have around the house, vegetable aversions, or any other preferences you may have. When it comes to my list of suggested veggies and herbs you can leave one out, add one in, choose to use only three, or use all of them. The great thing about chicken noodle soup is you can throw in whatever you like, and leave out whatever you don’t.
I greatly suggest you use fresh ingredients if you can, but if you want to use frozen veggies/chicken (I used a few) that works too. I am lucky enough to have a small herb garden on my deck, so I was able to use fresh herbs and they made a huge difference in the flavor of my soup! The fresher your ingredients the better, but even if you use all frozen ingredients and only dried herbs, this soup is still very delicious.
- 6 cups chicken broth or 6 teaspoons chicken bouillon (to make 6 cups broth)
- 1 large chicken breast, frozen or thawed
- 2 cups rotini noodles, or other type if preferred (I used whole wheat, but any kind works)
- 1/2 cup peas
- 1/2 cup corn
- 1/2 cup green beans
- 1 large carrot
- 1 tomato
- half a medium-size onion
- 1 stick of celery
- 1/2 cup broccoli florets
Suggested herbs/spices (~teaspoon each):
- worcestershire sauce
NOTE: While adding all your ingredients don’t be in a hurry. The idea is that by the time you are done adding everything, the soup should be done. The best part about cooking all the ingredients this way is you don’t lose any of the nutrients!
- Put 6 cups of chicken broth in a pot and turn the burner to high. (When it begins to boil turn the burner down until the soup is simmering.)
- Cut any fat off the chicken breast and add whole to the broth (which isn’t boiling quite yet).
- Add about 2 cups of uncooked noodles.
- Take the veggies that will take the longest to cook through (ie, carrots and onions) and cut before adding to the soup.
- Chop/measure your herbs and add to the soup (The idea is you want to add the herbs as soon as possible so that everything absorbs their flavor, while still giving all ingredients enough time to cook through).
- Now cut up the rest of your veggies and add.
- Pull out the chicken breast and put on the cutting board. Using two forks, pull it apart making small pieces of pull-apart chicken. If you started with a frozen chicken breast it shouldn’t be frozen anymore, but don’t worry if it is still a little raw in the middle. Put all the pieces of pulled-apart chicken back into the soup. If your chicken was still a little raw in the middle, give it about 3-5 minutes of simmering and your soup should be done.
- Before deeming your soup done, (1) stir while checking to make sure all the chicken is cooked, (2) taste a noodle to make sure it is done, (3) taste a carrot to make sure it is cooked through, (4) taste test the broth to make sure it is flavorful enough (if not add your favorite herbs/spices accordingly). If any of these aren’t done then keep simmering until they are.
NOTE: If you find that you don’t have your desired broth to veggies/noodles ratio, then add another cup of broth.
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5 minutes prep time, 40 minutes to cook.
This meal is so simple and delicious! I made this for two, so change amounts accordingly. The chicken gets so tender with this method, I love it!
I love artichoke, so every once in a while I’ll pick one up while I’m stocking up on groceries. I always have frozen chicken breasts in the freezer, and an assortment of dressings in the fridge or cupboard. If you don’t have lemons for this meal consider picking one up, or you can use lemon juice, but the flavor won’t be nearly as good.
Tonight I pulled out one very large frozen chicken breast and decided to use my artichoke.
Here’s what you’ll need:
- 1 artichoke
- 1 lemon
- 2 chicken breasts, or 1 very large one
- about half of a container of italian dressing
- 4 tablespoons butter
- Put your artichoke in a pot, fill with water, and put on the burner on high. Cut a few slices of lemon (I used about half of a small lemon), squeeze into a small cup, and put the rinds into the pot with the artichoke. Cover. Once it boils set a timer for 30-40 minutes. You’ll know it’s done when you can easily stick a fork into the artichoke heart.
- Put the frozen or thawed chicken into a sauce pan that just fits it, and pour about half of a container of Italian dressing over it. Turn the burner on high just until the dressing begins to boil, and then set on low. Flip every ten minutes or so until cooked through.
- Throw about four tablespoons of butter in with the lemon juice you squeezed and microwave until melted (I usually stir at twenty second intervals).
OPTION: I sometimes like to cut a clove of garlic in quarters and throw it in with the artichoke while it cooks. Once the artichoke is done I fish out the now soft pieces and smoosh them into the butter mixture.
NOTE: The left over italian dressing makes a great sauce, absolutely delicious! If it seems too runny for a sauce keep simmering it until it is the desired thickness.