An easy chicken noodle soup recipe filled with delicious, immune boosting ingredients perfect for cold and flu season and helps reduce food waste.
When the cold of winter starts to set in near January I could eat soup all day, everyday. It is without a doubt my favourite comfort food. I love filling an oversized mug (yes, a mug) with warm soup and feeling like I’m being wrapped in a warm hug from the inside out.
Name something that sounds more comforting than an homemade chicken noodle soup!! If you’re like me it’s the first thing I wish for whenever I start to feel even the least bit sick. Ditch the store bought ‘just add water’ mix because this immune boosting recipe is ready is basically no time. Not only is it super yummy but it also allows your to reduce food waste by utilizing chicken you’ve already made & veggies already in your fridge!
How to Make this Easy Chicken Noodle Soup recipe
My favourite time to make this soup is the day after I’ve made a roasted chicken for dinner. Once a week, usually on Sunday’s, I roast a chicken then use the leftover meat to make soup. Since I also make a conscious effort to create as little food waste as I can I also use the chicken bones to make chicken stock or bone broth.
I always have a fridge full of cut up veggies so I dice up last week’s carrots and celery and throw it into the pot with the broth, left over chicken and noodles to make this soup.
Ingredients you’ll need
For this recipe you’ll need:
- Chicken Stock or Bone Broth (homemade or store bought)
- Olive Oil
- Cooked Chicken
- Rotini Brown Rice Noodles (or noodles of choice)
- Dried Oregano
- Nutritional Yeast
- and, Salt & Pepper
How to Make the soup
First, start by crushing the garlic. I like to use the flat side of a large knife and crush it with the heel of my hand, then chop it finely with the knife. Not only is garlic delicious for flavour but there is also a ton of health benefits. Dice the veggies and the cooked chicken.
Heat olive oil in a pot over medium heat and add the crushed garlic, cooking until fragrant for about one minute. Add the celery and carrots and cook until tender for about three minutes. Add the dried oregano and stir until your veggies are coated.
In a pot, add your broth, veggies, diced chicken and uncooked noodles. Bring to a boil the reduce heat and let it simmer until the noodles are cooked, about 15 minutes.
Season with nutritional yeast, salt and pepper to taste.
Enjoy curled up on the couch with a blanket or as a meal at the table!! I love to have mine with a slice of bread.
- 8 cups chicken stock or bone broth (homemade or store bought)
- 1 tbsp olive oil
- 3 cloves of garlic, crushed
- 2 stalked of celery, diced
- 1-2 carrots, sliced (using a mandolin) or diced
- 1 cup cooked chicken, diced
- 1 bag uncooked rotini brown riced noodles (or noodles of choice)
- 1-2 tbsp nutritional yeast, to taste
- 1 tsp dared oregano
- Salt and Pepper, to taste
- Crush the garlic, dice the celery, and slice the carrots, Dice the cooked chicken into bite size cubes.
- In a pot heat olive oil over medium heat. Add the crushed garlic and stir until fragrant, about 1 minute. Add the celery and carrots. Cook until the veggies are tender, about 3 minutes. Add the dried oregano and stir until the veggies are coated.
- Add the chicken stock or bone broth to the pot. Add the cooked chicken and the uncooked brown rice noodles.
- Bring to a boil then reduce heat and let simmer until the noodles are cooked, about 15 minutes.
- Season with nutritional yeast, salt, and pepper to taste.
You can swap brown rice noodles for regular noodles 1:1 and use any pasta type in place of rotini
Season according to your taste
Lessen the liquid if you prefer a heartier soup or increase the liquid and seasoning
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 1640Total Fat: 59gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 187mgSodium: 3772mgCarbohydrates: 162gFiber: 15gSugar: 37gProtein: 113g