As much as I love soup, you’d think I’d make chicken noodle more than once or twice a year, but, nope. Chicken soup just doesn’t wow me. It’s tasty; it’s comforting, and good for what ails you, but, there’s no challenge, I suppose. I’ve tried to shake it up, making Thai coconut chicken soup, which was heavenly, and I still haven’t posted, but the husband said it was too fancy, which amused me to no end. Anway, I usually only make chicken soup when the husband is feeling under the weather, like today. Fairly simple and straightforward, and in this case, rather quick, as I used boneless, skinless breasts, while quick-cooking, they’re also somewhat bland, which means you have pump up the flavor with aromatics and a few cups of robust chicken stock. My pitiful, streptoccal-ridden husband ate two bowls and croakily declared it “delicious, just what I wanted.” I was pleasantly pleased as well. Enjoy!
Chicken Noodle Soup
3 tablespoons extra virgin olive oil
1 lb boneless, skinless chicken breast tenders
2 medium onions, diced
3 ribs celery, diced
2 tablespoons garlic, minced
1 cup fresh or frozen corn kernels
6 cups chicken stock
1 teaspoon poultry seasoning
1 bay leaf
2 tablespoons fresh parsley, minced
2 cups medium egg noodles (or more, if you like a more noodley soup)
Salt & pepper to taste
Heat olive oil in a large stock pot.
Add onions, celery, and garlic, cook until vegetables are translucent and beginning to turn golden.
Add chicken tenders, poultry seasoning, and bay leaf, cooking until chicken begins to turn opaque.
Add chicken stock, bring to a boil, reduce to a simmer, cover and cook for 45 minutes.
Remove chicken and shred into large pieces, return to stockpot.
Taste for seasoning; add salt and pepper.
When ready to cook the noodles, bring back to a boil, add noodles and cook until tender.
Stir in parsley before serving.
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