I’m no food blogger but I have one friend who blogs regularly about food and another that has given it a shot and in my mind, both have done a great job. I do think of sharing recipes from time to time and tonight, as I made dinner, I realized that this recipe has become my go-to dinner this winter. I orginally found this recipe online somewhere, memorized it and have since forgotten the source. So while it’s not my original recipe, I have perfected the process!
So here it is, my rendition of Homemade Chicken Noodle Soup!
2-3 Tbsp olive oil
1 medium onion, chopped
2 cups of chopped carrots
2 cups of chopped celery
2 bay leaves
1 Tbsp salt
pepper, to taste
1-2 Tbsp Oregano
3-4 chicken breasts or 5 thighs
32 oz of chicken stock
32 oz of water
2 cups of pasta (we use whole wheat rotelle pasta)
Add the olive oil and warm up the soup pot. Add the chopped carrots and saute for a few minutes, followed by the chopped onion and celery. Saute well, stirring every few minutes. When carrots are somewhat soft, add the chicken stock, water, bay leaves, Oregano and salt & pepper.
Bring the broth to a boil then simmer and add the chicken breasts. Cook through and then remove and chop. While chopping the chicken, add the pasta and turn the heat back up to high. Add the chicken back and finish cooking the pasta. Turn the heat down low until ready to serve. Start to finish, it should take 45 minutes to an hour and should feed a family of 4-5.
Chop up a handful of fresh Parsley to use on top.