Flavorful Chicken Noodle Soup

A richly-tasting chicken soup for the cold days and quickly dark-turning nights! This recipe is the epitome of comfort to my husband and I as it covers our palettes with dynamic flavors in every single spoonful. Make this recipe with your family and friends and watch them say, “Mmm…that’s so deliciously comforting!”

Photo by Canva

Ingredients:

2 tsp oregano

2 tsp salt and pepper

2 tsp thyme

2 tsp Italian seasoning

fresh parsley

2 tsp olive oil

2 cups chicken stock

4 cups vegetable stock

1 pound boneless skinless chicken breasts, cubed

2.5 cups egg noodles

2 celery sticks, chopped

2 large carrots, chopped

1 medium-sized onion

4 garlic cloves, minced

5 small potatoes, cubed
(Potatoes aren’t necessary but they do add heartiness!)

Instructions:

1. In a large pot, turn up your heat on your stove to medium-low. Drizzle olive oil.

2. While it warms, dice your onion (it’s best to do in a food processor) and garlic.

3. Throw in your onion for 1-2 minutes. When it turns translucent, add your garlic for another minute or two.

4. When you’re satisfied, add 4 tablespoons of unsalted butter and your carrots and celery. Measure and add your thyme, oregano, and Italian seasoning. Let it cook, covered, for 5-8 minutes to soften your veggies.

5. Throw your cubed potatoes into your instant pot. Pressure cook for 5 minutes. Sprinkle in salt, pepper, and dollop a tsp of butter. When it’s done, add them to your first pot.

6. Add 2 cups chicken stock. Cover with lid.

7. Bring water to a boil in another pot. Add your egg noodles and boil for 5-8 minutes. Leave them to drain.

8. Meanwhile, cut up and fry your chicken in a pan. Add them to the soup pot when it’s ready.

9. Add 4 cups vegetable stock. Stir.

10. Taste. If it needs more flavor, add a smidge more salt.

11. Bring to a boil then simmer for 25-30 minutes, covered.

12. Pour in your egg noodles. Stir.

    Sprinkle on fresh parsley and enjoy!