With the ground covered in snow and temperatures in the teens, it is time to warm up with a bowl of Chicken Noodle Soup for dinner. This easy to make soup is ready in 30 minutes and is great for cold days.
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Well, winter found us.
We had a few days in November and December that were pretty chilly, but we didn’t have any snow. Until yesterday! We got 7 inches of the white powdery stuff. Oh, and temperatures have been a balmy 10-12 degrees.
With tomorrow being a high of 0 degrees, I think another big pot of this Chicken Noodle Soup and a pan of Homemade Chocolate Chip Brownies are in order for dinner.
There is just something so comforting about a bowl of hot soup when the weather is frightful outside. Warms you up from the inside out, right? Plus a soup like this one is perfect for making you feel better when you feel the sniffles coming on. Fingers crossed these sniffles don’t get any worse!!! Having a cold is no fun!
I have been making this soup for years, but the last time I made it I realized that I have never shared it with you. Since it is one of my family’s favorites, that needed to be fixed.
This soup is so easy to make and can be ready to eat in about 30 minutes, give or take. I think chopping the veggies is probably the most time consuming part of the soup. Once you have that done, you sauté them in some oil, add the broth, bring to a boil, and add the noodles. Simple, right?
You could even prep the veggies the night before and have them in Ziplock baggies in the fridge to save time. That is such a great time saving tip for when you need dinner on the table quicker.
This soup can go one step further. I love making it the night before. Just make sure you make it early enough in the day, so that it has time to cool slightly before you cover it and put it in your refrigerator. Then the next day, put the pot on the stove and warm it up. Dinner in under 10 minutes. Booyah!!!!!
Now if you need me, I will be wrapped in a blanket sipping soup and hiding from the arctic weather that is outside my window trying to get in.
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- 1 Tablespoon olive oil
- 1/2 cup diced red onion
- 1 cup chopped celery
- 1 cup sliced carrots
- 6 1/2 cups chicken broth
- 1 teaspoon oregano
- 2 cups uncooked wide egg noodles
- 2 cups cooked, chopped chicken
- salt and pepper
- Place the oil, onions, celery, and carrots in a large pot. Sauté for 4-5 minutes.
- Stir in the broth and oregano and bring to a boil.
- Add the noodles and cook for 9 minutes.
- Reduce the heat and stir in the chicken. Season to taste with the salt and pepper.
- Serve immediately. Refrigerate leftovers in a sealed container.
*You can make this soup the day before. Cool the soup before covering and refrigerating. The next day, you can warm the soup up and have dinner on the table in 10 minutes.
Amount Per Serving:Calories: 231 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 63mg Sodium: 1123mg Carbohydrates: 20g Fiber: 2g Sugar: 4g Protein: 16g
Here are a few more soup recipes that our family loves: