My Family's Favorite Fast Chicken Soup
"This is a simple, quick recipe that I have relied on for almost 30 years. The ingredients are generally on hand so it is easy to throw together when someone in the house is not feeling up to par. I have doubled and tripled this recipe to freeze some for later."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 whole chicken breast, split (about 1 lb.)
- 1⁄2 cup carrot, sliced
- 1⁄2 cup celery, sliced
- 1⁄2 cup onion, chopped
- 1 cup water
- 1⁄2 cup medium egg noodles
- parsley, chopped, to taste
- parmesan cheese, grated, to taste
directions
- In saucepan, combine chicken broth, chicken breast, carrots, celery, onion and water.
- Simmer, covered, for 30 minutes.
- Remove chicken; trim meat from bones; add to soup.
- Stir in noodles.
- Simmer, covered, 15 minutes.
- Garnish with chopped parsley and grated Parmesan to your liking.
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Reviews
-
Excellent!! I doubled the recipe so we could have leftovers. The flavor is wonderful and so comforting. Even though I doubled the recipe, I still only used one large chicken breast (skinless/boneless is what I had on hand) and it provided plenty of chicken for us. I will definitely make this my go-to quick soup recipe for sick days - or anytime a chicken soup craving hits. Thanks!! P.S. I used whole wheat egg noodles. :) -
Super! Very easy to put together and the outcome is pure comfort. I uased chicken broth in cartons and omitted the water and added salt and pepper to taste. -
This was great. Made for a quick and easy meal on a busy night. Thanks for posting this Jackie! Made for 1~2~3 Hits. -
An excellent quick and easy chicken soup. I used Campbells boxed chicken soup broth. Since the recipe did not say whether to use boneless skinless chicken breasts, I used chicken breasts with skin and bone in. I made it a day ahead, leaving out the noodles and garnishes to add the next day. Once the soup was cooled slightly I removed the chicken skin and bones and placed the soup in the refrigerator overnight to allow fat to congeal on top. The next day I removed the fat on top and then added the noodles. Chopped green onion would be another good garnish for this tasty chicken soup. -
Delicious and simple! I really liked the ease of this recipe and it really hits the spot on a cool day. Thanks for sharing.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
