The flu has hit really hard this season and unfortunately my husband came down with it this past week. In our household Chicken Noodle Soup (along with some saltine crackers and lemon-lime gatorade) is a must-have for recovery.
This is a quick, but delicious version of Chicken Noodle Soup. The longer you allow the soup to simmer and cook the better, but this can be ready in an hour if need be.
A few tips:
- If you need even more of a time saver you can skip the step of poaching the chicken and just chop a rotisserie chicken instead.
- Fines Herbs is a mixed blend of chervil, chives, parsley and tarragon that can be found in the spice section of the grocery store.
- To speed up the chopping time I use this vegetable chopper. It saves so much time and all of your veggies are consistent in size.
- My favorite brand of egg noodles is Essenhaus – available at most grocery stores.
Chicken Noodle Soup
Comforting Creamy Chicken Noodle Soup
- 2 Pounds Chicken Breasts or Thighs
- 1 Cup Onions, Diced
- 1 Cup Celery, Diced
- 1 Cup Carrots, Diced
- 1 Tablespoon Butter
- 2 - 32oz. Cartons of Chicken Broth
- 2 - 10.75 oz. Cans of Cream of Mushroom Soup
- 2 Teaspoons of Fines Herbs
- 2 Cups Egg Noodles
- Salt and Pepper
- Step 1 Salt and Pepper Chicken then poach in water until cooked through – roughly 15 minutes. (Optional: you can add other aromatics in the pot for more flavor – peppercorns, fresh herbs, garlic, onions,etc.) Once cooked, chop the chicken into half inch cubes.
- Step 2 Meanwhile, sauté the onion, celery and carrots in butter until just barely tender.
- Step 3 Stir in chicken, broth, mushroom soup, and fines herbs. Season with salt and pepper to taste.
- Step 4 Allow the soup to simmer for at least 30 minutes and up to 4 hours.
- Step 5 Before serving add in the egg noodles and cook in the broth according to package directions.