This Chicken Noodle soup is pure comfort in a bowl. With shredded chicken, egg noodles, carrots and onions, it’s so easy to make and filled with flavour. It’s definitely a soup you will want to make again and again.
*I am on holiday from 17th-20th October and this post has been previously written and scheduled. I will be unable to answer any comments/emails until Tuesday 21st October. Thank you for understanding!
It’s time for my Secret Recipe Club reveal!
This month I was assigned Michele’s blog Flavor Mosaic and boy was I spoilt for choice!!
Of course, before I searched through all of Michele’s recipe, I headed on over to her About Me page.
I learnt that she’s a food lover who often creates recipes based on what is in the cupboards, which is great because I have so much stuff in this house and no idea what to do with it!! In fact, the final recipe I chose used up some of these cupboard ingredients which was a bonus! But anyway, I tend to cook like that too, it’s great to experiment with different ingredients and sometimes you create the most amazing dishes when you’re least expecting it!!
I also found that at home it’s Michele, her husband and her Labrador, Rosie, which is the same as us with our GSD, Poppy! (although we’re not married yet!)
I printed out so many recipe to try, including: Meatball Biscuit Sliders, Texas Barbecue Loaded Baked Potato Salad, Cheesy Chicken Bacon Ranch Pasta and Pizza Pasta Casserole.
I SOOOO nearly made the Texas barbecue potato salad, but come the day I was making my SRC choice my boyfriend and I fancied something really comforting as we both felt a little under the weather!
Although I always say if you dream about something, it’s meant to happen, so I’ll definitely be making that potato salad in the future! 😉
After much perusing, I finally settled on this Chicken Noodle Soup as we had all the ingredients and it looked like the perfect dish to answer out comfort cravings!
Let me tell you, it definitely did that! It’s on the table in 45 minutes and even though the ingredients are simple, it does not scrimp on flavour.
It’s also a great way to use up leftover chicken. We had a roast the day before, so I had some cooked chicken ready to shred! This soup has carrots, onions, egg noodles and delicious chicken stock. Add a little seasoning and there you have it!
Now, wide egg noodles aren’t easy to find here, so I used what I had on hand, but it only altered how the dish looked luckily!
Am I the only one who loves shredding chicken? I know I can put it in my mixer and shred it in 30 seconds, but there’s something about taking two forks to some chicken!!
The shredded chicken works wonders in this soup. I think chunks of chicken wouldn’t have been as nice, but along with the soft noodles and bite size vegetables, it was delicious!
Served with thick slices of fresh bread, you cannot beat a bowl of this warm, comforting soup! It definitely made us feel better!
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Chicken Noodle Soup
- 1 cup egg noodles, cooked according to packet instructions
- 4 cups chicken stock
- Salt and pepper to taste
- 1/4 tsp chicken seasoning, up to 1/2tsp if required
- 1 small onion, sliced thinly
- 1 medium carrot, chopped thinly
- 1 clove garlic, minced
- 1 cup cooked shredded chicken
- Dried thyme for garnish, optional
- Place chicken stock into a large saucepan, over a medium heat, and bring to a boil.
- Once boiled, add salt, pepper and chicken seasoning. Stir briefly, then add onion, carrot and garlic.
- Turn down heat and simmer for 15 minutes.
- Add in the shredded chicken and noodles, then simmer for a further 15 minutes.
- Serve immediately, sprinkling with dried thyme if desired.