For the last two weeks my husband has been nursing a horrible cold. Like most men he really struggles when he gets sick. I’ve been pumping him full of fluids, and comforting nutritious foods. Including chicken soup.
For a long time he hated soup, honestly he still kind of does. I of course love soup and could eat it all fall and winter long. Especially when I get sick. So naturally when I found out he was a soup hater I questioned our entire relationship (kidding!). Actually I was determined to find soup that he would actually enjoy. I now have a few soup recipes in my arsenal that he enjoys. Luckily my Chicken Soup is one of the recipes he enjoys and it’s perfect for a bad cold!
This recipe is super easy and you probably have all the ingredients in your fridge right now. It’s actually easy enough that you could make it while you’re sick.
I roasted the chicken for this soup, but you could use leftover cooked chicken instead. I also recommend cooking your noodles first instead of cooking them in the soup. Cooking them in the broth makes them soggy and they soak up too much of the broth. You can also switch up the vegetables based on what you have on hand.
Give this recipe a try next time you get sick.
Easy Chicken Soup
Yields: 10 Servings
- 2 Cups Uncooked Short Cut Pasta (Shells, macaroni, bow-tie etc)
- 2 Tbsp Olive Oil
- 1 Garlic Clove
- 1/2 Medium Yellow Onion, diced
- 2 Stalks of Celery, diced
- 3 Carrots, diced
- 2 Chicken Breasts
- 10 Cups Low Sodium Chicken Broth
- 1 Tsp Thyme, fresh
- Salt and Pepper to taste
- Optional: 2/3 Cup Frozen Peas
Preheat the over to 400°F. Place chicken on a sheet pan lined with parchment paper. Season the chicken with salt and pepper, bake for 30 minutes or until the internal temperature reached 165°F. Dice chicken and set aside.
While the chicken cooks bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
In the same large pot heat olive oil over medium-low heat. Add onions and cook for 2-3 minutes. Season with salt and pepper to taste. Add garlic, carrots and celery, cook for 4 minutes. Add broth to the pot and bring to a simmer.
Stir in chicken, frozen peas and thyme. Continue to simmer the soup for 5 minutes. Stir pasta into the soup just before serving.
This soup will keep in the fridge for 3-4 days, or it can be stored in the freezer for up to 3 months.
Adapted from, Fraiche Nutrition.
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