I first wrote this title as “Chicken Noodle Coup”, and almost kept the spelling error. This was one of the first things I ever learned how to “make”, and make is in quotes because it’s so delicious that it’s almost unfair how simple it is to throw together. It was my mom’s go-to recipe whenever my sister and I were sick growing up, and now it’s mine! This is everything you’d expect comfort food to be – healthy, simple, full of flavor, and it warms you so much that you can almost feel it fighting off your cold.
I like a lot of noodles in mine, and I’ve found that egg noodles are the best, but if you add them directly to the soup as it’s cooking, they’ll continue to soak up the broth when the rest goes in the fridge. So, either cut back on the amount of noodles you add, or cook them separately and add to the soup as you reheat it.
CHICKEN NOODLE SOUP (makes about 10 bowls)
– 1 lb. chicken breasts or chicken tenders, cubed
– 1 large vidalia onion, sliced into strips
– 3 carrots, cut into 1/4 inch slices
– 3 stalks celery, cut into 1/4 inch slices
– 1 tbsp. butter
– 6-8 cups mix of chicken & vegetable broth (48 – 64 ounces, depending on how much broth you like)
– egg noodles – I usually use about half a bag, but adjust this to your preference, too.
– 2 chicken bouillon cubes
– 1 tbsp of fresh-chopped dill (optional)
– Kosher salt and pepper to taste
1. Melt 1 tbsp. butter over medium-high heat in a soup pot or – as always, a trusty Le Creuset Dutch Oven. Slice the carrots and celery, and add them to the pot when the butter is melted, stirring occasionally (don’t let them brown. A little kosher salt added to the veggies will help them “sweat” instead of brown).
|Soup the next day – you can see how the noodles really soak up the broth!|