I was surprised when I realized I haven’t published my chicken noodle soup recipe before today.
Maybe I discounted it because it’s something I make quickly when we’ve been gone all afternoon and return home needing a warm and satisfying soup. This quick hunger fix is so easy!
Do you normally keep onion and carrots on hand? I run them through the food processor to make tiny little pieces – bits that cook more quickly. The carrots are the orange bits you see above.
You could also add a stalk of celery to the food processor if you have that on hand.
Do you keep chopped cooked chicken pieces in your freezer most of the time?
It makes for quick and easy meals, from chicken salad to chicken pasta (and chicken soup, of course).
I love to garnish this soup with snipped green onion.
I liked it! Not everyone likes lavender, so you can decide for yourself. It’s totally optional.
- 3 cups cooked, chopped chicken pieces
- 1 Tablespoon of olive oil
- 2 large carrots
- 3 small or 2 large yellow onions
- 1 stalk of celery (optional)
- 3 cloves garlic, minced
- 48 ounces of chicken broth
- 2 cups water
- 6 ounces of ribbon macaroni
- Salt and pepper to taste.
- Run onion, carrots, and celery stalk in the food processor until chopped into tiny bits - but not quite a puree.
- Spread olive oil in the bottom of a large pot and add vegetable bits. Stir over medium heat for 2 minutes. Add minced garlic and cook one minute more.
- Add all remaining ingredients and simmer over medium to med-low heat until warmed thoroughly - 10 to 15 minutes.
- Garnish as desired.
What I love about making this soup (second to the eating part, of course):
After putting everything into the pot and starting the simmer, I can leave it for a few minutes to go put on my bunny slippers. 😉
Do you love to put on your fuzzy, warm house shoes on a cold night? (Please tell me I’m not the only one!) Do you have a favorite pair of bunny slippers to warm your feet?
I’m sharing at Metamorphosis Monday.