Chicken Noodle Soup
This is the best chicken noodle soup!! It reminds me of Campbell’s Chicken Noodle Soup, which I also love. I like using chicken thighs for this soup, but you can use any chicken pieces you want to. I use bone-in, skin-on chicken because I think it gives it better flavor. After cooking the chicken I cool it in the refrigerator long enough that I can remove all of the fat. Your heart will appreciate it.
- 16-oz. pkg. thin noodles, uncooked
- 12 cups water
- 1 1/2 tablespoons salt
- 1 teaspoon poultry seasoning
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 6 to 8 uncooked chicken thighs (4 cups cooked and diced)
- 2 (14.5-0z.) cans low-sodium chicken broth
Combine water, salt, poultry seasoning, celery, carrots, onions and chicken in a very large pot. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked completely. Remove chicken from pot and when cool enough to handle, take meat off bone and dice. Keep refrigerated until ready to use.
Cool broth so you can remove the fat. (I put my pot in refrigerator when cool enough and cool it until the fat is solid and then I remove it.)
Put pot back on stove and bring to a boil. Add diced chicken and noodles. Reduce heat to simmer, cover and cook until noodles are cooked. Because the noodles soak up the broth, I then add the 2 cans of chicken broth. If you like your soup heartier and not so juicy, leave the chicken broth out. I like to add crackers to my soup so I like the juicier version.
Serves 8 to 10.
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Fix this for your kids. They will love it. Or better yet, let them help you make it.
- 6 oz. ground turkey
- 3 tablespoons pesto (homemade or store bought)
- 3 tablespoons plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 onion, chopped coarse
- 1 carrot, peeled and chopped medium
- 1 small celery rib, chopped coarse
- 3 garlic cloves, minced
- 2 1/2 cups low-sodium chicken broth
- 1 (28-oz.) can diced tomatoes
- 4 oz. ditalini pasta (about 1 cup)
Combine turkey, pesto, breadcrumbs, and 1/8 teaspoon salt in a bowl and mix with your hands until uniform. Use a teaspoon to gently form the mixture into 3/4-inch round meatballs, place on a plate, cover with plastic wrap and refrigerate until needed.
Heat oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrot and celery and cook until the onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low, cover and cook until carrot is softened, 15 to 20 minutes.
Transfer soup to a food processor or blender and process until very smooth, 1 to 2 minutes. Return the pureed soup to the pot, cover and return to a simmer over medium heat.
Stir in the pasta and reserved meatballs and continue to simmer until the pasta and meatballs are cooked through, 12 to 15 minutes. Season with salt and pepper, if desired and serve.
Per 1 1/2-cup serving: Cal 330; Fat 13 g; Sat Fat 2.5 g; Chol 30 mg; Carb 38 g; protein 15; Fiber 4; Sodium 680 mg
Recipe adapted from America’s Test Kitchen Healthy Cookbook
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