Chicken Noodle Soup is so comforting! I love it on a cold day or if we are feeling a little under the weather. It can be under rated, but oh so yummy! Here is a very simple chicken noodle soup.

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INGREDIENTS

4 Boneless Skinless Chicken Breasts (Cooked and shredded, see below)
4 Large Carrots (peeled and diced small)
4 Celery Stalks (diced small)
1 Medium White Onion (diced small)
3 qt. Chicken Stock (stock or bone broth bring more flavor than broth)
Drizzle of Olive Oil
Salt/Pepper (to taste)
1-2 Tablespoons Fresh Garlic (additional powdered garlic can be added to taste)
1 lb. Wide Egg Noodles (cook and set aside to add into the soup)
Special Ingredient: Generous Sprinkle of Curry Powder! My Granny always added it to her soup, it adds a delicious flavor and warmth to the soup!

DIRECTIONS

1. Dice and prepare all ingredients above. In a stock pot of dutch oven, drizzle 1 tablespoons of olive oil and add your fresh garlic. Stir consistently until lightly browned. Add 2-3 tablespoons of butter and melt completely (do not burn).
2. Add in onion, celery and carrots. Stir consistently until they start to breakdown (2- 3 minutes).
3. Add Seasoning (salt, pepper, additional garlic powder and curry powder) and mix well.
4. Add Chicken Stock and bring to boil.
5. Add in shredded chicken and any liquid you cooked the chicken with for flavor.
6. Cover and turn down heat. You want to keep it at a small boil but be careful not to boil over.
7. Cook until vegetables are tender.
8. Serve with pasta and soup mixture! Enjoy!

TIPS

Shredded Chicken:

Insta Pot: Add Chicken Breast, season lightly with salt, pepper, garlic powder and a little bit of liquid (chicken stock or water). Cook for 30-40 minutes on the poultry setting. Once it is done, shred and add to the soup mixture.

Crock Pot: use direction above but add to crock pot on high setting for 4 hours.

**You can also use Rotisserie Chicken. Shred and add!

Wide Egg Noodles:

Whenever you are adding pasta to soups, I always recommend boiling separately and then adding it the bowls when you dish it. Pasta will remain firm and will not absorb all of your soup liquid.