Chicken Noodle Soup
A delicious, hearty, chicken noodle soup. Healthy organic and fresh ingredients.
Servings Prep Time
4bowls 15minutes
Cook Time Passive Time
2 hours 1 1/2hours
Servings Prep Time
4bowls 15minutes
Cook Time Passive Time
2 hours 1 1/2hours
Ingredients
Instructions
  1. Add the chicken breast, water and onions into a cast iron pot or stock pot. Simmer on medium heat for 1 1/2 hours.
  2. Then, remove the chicken breasts, strain the onions and throw them out. Keep the stock!
  3. Once cooled, shred/chop the chicken into bite size pieces. While the chicken breasts cook, I take that time to dice the veggies and potatoes.
  4. Then, add the veggies, potatoes, and chicken into the stock.
  5. Add in the tomato sauce and simmer on medium for 30 minutes until the veggies and potatoes are cooked. 15 minutes in, add a handful of noodles of your choice
Recipe Notes

Noodle Options: orzo, bowtie (mini farfalle), elbow noodles

Once cooked, I like to leave the soup on the stove (heat off), and covered for another 30 minutes to let the flavors set before serving.

Optional addition – when serving, I like to sprinkle fresh parmesan over the soup, and serve with sliced bread or crackers

Veggie & Potato quantities can be adjusted to your liking.

Also, I like to make soup 1 day in advance, because soup typically tastes more flavorful the next day.

Store in a air tight container in the refrigerator.