Chicken Noodle Soup

A little tired of being cold, but we received a lot less snow today than during any other snow storm this season, so I guess that’s reason to be grateful.  Made a big batch of Chicken Noodle Soup for lunches this week.   It’s quick and easy, add some biscuits and you’ve got a great dinner for a cold night.

Chicken Noodle Soup

  • 1 tbsp oil
  • 1 onion, diced
  • 2 boneless chicken breasts, 4 boneless thighs, cut into large cubes
  • 1 tsp crushed garlic
  • 8 cups of water
  • 1 tsp ea: basil, sage, rosemary
  • 1 bay leaf
  • 8 oz frozen sliced carrots
  • 11 oz pkg. frozen wide egg noodles, thawed

large saucepan

Heat oil in saucepan, sauté onion, add chicken and brown on all sides. Add water, spices. Bring to a boil and cook for 15 minutes. Add carrots & noodles. Cook additional 15 minutes.

*You can cook this in a slow-cooker (according to slow-cooker directions, usually 8-10 hours on low) add carrots & noodles last 15 minutes of cooking (cook on highest setting), until noodles are tender.