Wednesday, November 11, 2015

Homemade Chicken Noodle Soup

The entire month of October was extremely busy for us, packed with birthday parties, pumpkin patches, Halloween and all sorts of other stuff.  This past weekend was the first weekend in a while that we didn't really have that much going on.  With the cold and rainy weather, we took full advantage of a low key indoor weekend.  On Sunday night, I made a big batch of chicken noodle soup to last us through another rainy Monday.  Chicken noodle is one of my favorite soups and one of the best comfort foods in my opinion!

Chicken Noodle Soup

2 boxes (8 cups) of low sodium chicken stock
carrots, celery & onion
salt, pepper & oregano
coconut oil
2 chicken breast

Dice carrots, celery and onion.  The amount of these items can vary based on personal preference.  I like to load mine up with veggies. :)
Over medium heat, add a heaping scoop of coconut oil to the pot.  Add in garlic, carrots, celery and onion.  Salt and pepper to taste.  Cook for 8-10 minutes.
Add chicken stock and bring to a boil.
Once the soup starts to boil, add in your pasta.  I used a full bag of No Yolks egg noodles.  Cook pasta until tender.  Once tender, add in shredded chicken and parsley and cook for a minute or two longer.  Just enough to warm the chicken.
Like I said above, I made this version a little healthier than some of the other recipes I came across.  I have started using coconut oil instead of olive oil or butter.  It has a slightly sweeter taste but in a soup like this, you can't even taste it.  I also substituted the low sodium chicken stock and added salt at the end to boost the flavor a little.  And of course, I always up the veggies in everything I make.

This soup was not only delicious but super easy to make.  It was definitely a recipe that I will be saving for another rainy day.

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