There’s nothing like a bowl of chicken noodle soup on a cold winter’s day. Chicken noodle soup can be fast and easy to prepare. In less than an hour using cuts of chicken you can prepare a warm bowl of hot delicious soup. However, you could take hours cooking a whole chicken to get that delicious bowl of comforting soup. Personally, I’ll go with the shorter version spending less time in the kitchen to get that same delicious bowl of chicken noodle soup.
Making chicken noodle soup is second nature to me. If I have time I will take a whole chicken and use parts of the chicken for the soup and chicken stock. Using other portions of the chicken for a different meal. On those occasions when I want my soup fast quick and in a hurry I will use the following prep utilizing cuts of chicken.
Simple ingredients are used for the soup. They are staples found in most pantries. Egg noodles, butter, celery, onions, carrots, and herbs. Chicken breast is one of those proteins that I try to always keep on hand. The boneless chicken breast cooks quickly. I used one large boneless chicken breast and cut it into one-inch cubes. I didn’t have chicken stock on hand, so I used chicken bouillon paste. You will find that the chicken bouillon paste adds such a rich flavor to the soup.
Combine the chicken bouillon paste, water, onions, cubed chicken breast, oregano, thyme, pepper, butter and cilantro in a large pot. The bouillon paste and spices will help add a wonderful flavor to the chicken stock.
Bring the chicken breast and chicken stock to a boil for 10 minutes. Reduce the heat to medium-low and cook for another 5 minutes. After fifteen minutes the chicken should be done. Add the chopped carrots, and celery to the pot, allowing it to cook for another 5 minutes.
Once the soup has come up to a medium simmer add the noodles and stirring frequently so the noodles don’t stick together. Cook the soup for another 10 minutes then season with salt and pepper if needed.
Put your feet up and enjoy a big bowl of chicken noodle soup.
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- 1 boneless chicken breast, cut into 1- inch cubes
- 1 teaspoon pepper
- ¼ cup butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons chicken bouillon paste or (4 bouillon cubes)
- 1 tablespoon oregano
- 1 teaspoon thyme
- ¾ teaspoon cilantro
- ⅓ cup chopped onions
- salt to your taste
- Rinse the chicken breast with cold water, then chop it into one-inch cubes.
- Combine the chicken bouillon paste, water, onions, cubed chicken breast, oregano, thyme, pepper, butter and cilantro in a large pot.
- Bring the stock to a low boil for 10 minutes. Reduce heat to medium-low for another 5 minutes.
- After 15 minutes of cooking, the chicken should be done.
- Add the chopped carrots, and celery to the pot, allowing it to cook for another 5 minutes.
- The noodles can be added to the soup once the stock is simmering again.
- Allow the soup to cook for another 10 minutes.
