Chicken Noodle Soup

I am certain that my family could live off of soup and bread alone. We go through a ton of soup and bread, and we are totally content with doing so. It’s a meal that gathers family around the table to eat, converse, and pray together.

This soup is simple, tasty, and nutritious. I am using a recipe of mine for the chicken stock portion, but if you don’t have time to make homemade, store bought is totally fine.

I hope you love it!

Chicken Noodle Soup

You will need:

6 oz egg noodles
1 quart chicken stock
1 quart water
2 chicken breasts
1 clove of garlic, minced or grated finely
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1-2 tbsp fresh lemon juice
1-2 tsp salt

In a 4-6 qt Dutch oven, heat the olive oil over medium heat. Saute the garlic until you begin to smell it cooking. You don’t want it to get brown, or it will taste bitter. Add in the 1qt water, and bring to a simmer. Add in the chicken breasts, and cover, and poach for 20-30 minutes at a low simmer. Once the time is up, remove the chicken and let it cool. Strain off any fat that the chicken has released into the water. Once the chicken is cooled, you can shred it or cube it into small pieces. Your prerogative.

With the water still in the dutch oven, add in the chicken stock, salt, egg noodles, and chicken. Cover, and let this cook on a low simmer for 10-12 minutes. Once it is done, add in the parsley and lemon juice. Give it a stir and a taste. If it needs more salt, go ahead and add it. Same with the lemon juice!

Serve by itself or with some crusty bread.