Fall is the season for lots and lots of soup. There’s just something about a steamy bowl of soup combined with chilly temps and colorful leaves that just warms the soul! Yesterday was one of those days that was perfect for soup. I was not in the mood for anything tomato-y so I opted for chicken noodle instead. I have to tell you that after making my own, I will never go back to canned chicken noodle ever again. When you open a can you get a bunch of mushiness with a chicken flavor. When you make your own you can actually taste the chicken, noodles, carrots, celery, and onions. It is amazing! I made a small pot (only used 1/2lb chicken), and somehow by the end of the evening we had eaten at all!
I actually didn’t take any pictures of my soup yesterday – we were both hungry and more worried about actually eating! I did things a little differently the first time, like cutting the chicken into cubes rather than shredding it. Also, when I made it last night I added a can of corn which is a little non-traditional but was delicious! The first time I made this we had little french rolls on the side, but last night, since we didn’t have anything else, I whipped up some quick Bisquick biscuits to go with it. I hope you give this hearty meal a try sometime this fall!
First you will want to cook your chicken. I have cooked it in a pan before, but I actually really like poaching it (cooking it in a pan of boiling water).
While the chicken is cooking chop your onions and garlic. Begin sauteing them in your soup pot over medium heat.
Next chop your carrots and celery and add them to the pot. Saute all of this until it begins to soften a bit.
Add 1 box of chicken stock and about an extra cup of water. Season with salt and pepper as you like. Bring to a simmer.
For the pasta: I have done this two different ways. The first time I cooked the pasta on its own, but last night I cooked it in the chicken stock. I think I prefer the chicken stock method.
When your chicken is cooked all the way through, either dice it or shred it and add it to the pot.
Finally, add corn (optional), and let simmer until the pasta is cooked all the way through.
Serve with a roll or biscuit and wine of your choice! Enjoy!
The Red Headed Chef 