Classic Chicken Noodle Soup

When someone catches a cold, what better way to make them feel better than to treat them to some homemade chicken noodle soup? I'm sure most people have their go-to recipe, but I wanted to share mine. And since cold and flu season is upon us, what better time to do so than now?

Instead of using canned chicken broth, I use chicken bouillon cubes since I think it gives the soup much more flavor and depth. I omit celery since I'm not a huge fan, but the onions, carrots, oregano and pepper really spruce up the broth on their own. I hope you don't get sick this season, but if you do, give this recipe a try! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 cup baby carrots, sliced thin vertically
• 1 small onion, chopped
• 6 cups water
• 3 extra large chicken bouillon cubes
• 1/2 tsp. oregano
• 1/4 tsp. black pepper
• 1 1/2 cups egg noodles
• 2 chicken breasts, cooked and shredded

To cook chicken, place in a pot of boiling water and cook for 20-25 minutes or until center is no longer pink. Remove and shred.

Melt butter in a large saucepan. Add carrots and onion and cook for 5 minutes. 

Add water, chicken bouillon, oregano and pepper. Bring to a boil.

Add noodles and cook for 7 minutes. Add shredded chicken and serve.

Source: SK Original