Chicken Noodle Soup
- 1 lb boneless, skinless chicken breast
- 4 cups chicken or vegetable broth, low sodium
- 2 cups water
- 1 tbsp olive oil
- 3 celery sticks, chopped
- 3 large carrots, peeled and chopped
- 1 small onion, peeled and chopped
- 1 tsp salt, or to taste
- 1 tsp garlic powder
- 1/2 tsp black pepper, or to taste
- Pinch of cayenne pepper
- 1.5 cups of uncooked pasta of your choice
- Cut the chicken breast into large pieces (about 2-3) for easier cooking. Place it in a pan with a 1/4 cup of water. You can season this chicken if you wish, or leave it plain. I season with salt, pepper, garlic powder, and a sprinkle of cayenne pepper. Turn stove on medium and cover pan with lid. You're steaming the chicken here, so cook it until it's just done. When chicken is no longer pink in middle and shreds easily, it's cooked. Place aside to cool.
- In a pot, place olive oil with chopped onions, celery, and carrots. Stir fry until veggies are soft.
- Add the salt, garlic powder, black pepper, and cayenne pepper. Pour in the broth and water, cover lid and bring to a boil.
- Shred the cooked chicken into large chunks. Add to the soup pot with all the liquids.
- Add the uncooked pasta into the soup pot, bring to boil again and cook until the pasta is firm but soft. It should take around 8-9 minutes, depending on the type you use. I used penne pasta, but macaroni or egg noodles also work wonderfully.
- Serve hot with crusty garlic bread for dipping. Enjoy!
Leftovers taste even better!
All recipes belong to All Floured Up unless otherwise stated.