Chicken Noodle Soup

I really tried to come up with something creative to call this soup but in the end, it is what it is. It’s the best Chicken Noodle Soup I’ve ever had, but it’s Chicken Noodle Soup. I can’t trump it up to something more than it is.

In a large stock pot, heat some olive oil with salt. First put your chopped onion in the pot and let it cook for 5-6 minutes while you chop your carrot, garlic and celery. Add the rest of your veggies to the pot and cook 3 minutes longer. Then add your chicken broth and bring the whole pot to a boil while you handle the chicken.

Here’s a secret about me: I hate the feeling of raw chicken. I just do. The same isn’t true for other meats but chicken is just…I can’t. I usually even buy it already chopped from my meat counter like I’m some kind of princess. Which, if you knew me, you would know is EXTREMELY out of character. But I’m learning to embrace these parts of myself as I age. Yes, I will pay a ridiculous amount of money for someone else to chop my raw chicken just so I don’t have to touch it with my bare fingers. But on occasion, I have to chop my own chicken and though I live, I wash my hands for approximately 13 straight minutes afterward even if I use a fork to “hold” the meat while chopping. Judge me.

Put some salt and pepper over olive oil in a skillet and heat it over medium. Then cook your diced chicken until just shy of done. Then turn it off. Say “no” to dry chicken.

By this point, your stock pot should be close to boiling. Let it boil everything together for ten minutes or so before you add the chicken and egg noodles. The amount of noodles you add is totally up to you. I like to use ½ pkg. or so myself, but if you want more of a “chicken AND noodles” rather than a soup, add the whole package. Nothing’s stopping you.

Let the noodles and chicken cook together with the rest of the soup per your noodle package instructions – usually about 8-10 minutes. Turn your heat off and add your seasoning oils and the cream. Stir and serve along side some awesome bread and butter. It’s really that good.

 

1 onion, chopped 2 carrots, chopped 2 ribs celery, chopped including tops 3 cloves garlic, minced 1 tsp. Thyme 1 tsp. Parsley 1 tsp. salt 6 cups chicken broth 1 pound cooked chicken breast ½ pkg. wide egg noodles 1 cup heavy cream 2 drops Young Living Black Pepper Vitality essential oil Sauté all veggies in olive oil till tender. Add spices and broth. Bring to a boil. Add noodles till cooked. Add chicken and cream. Cook 4 more minutes, then serve.

Ingredients

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped including tops
  • 3 cloves garlic, minced
  • 1 tsp. Parsley
  • 1 tsp. salt
  • 6 cups chicken broth
  • 1 pound cooked chicken breast
  • ½ pkg. wide egg noodles
  • 1 cup heavy cream
  • 2 drops Young Living Black Pepper Vitality essential oil
  • 1 drop Young Living Thyme Vitality essential oil

Instructions

  1. Sauté all veggies in olive oil till tender.
  2. Add spices and broth.
  3. Bring to a boil.
  4. Add noodles till cooked.
  5. Add chicken and cream.
  6. Cook 4 more minutes, then serve.
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