Cold and flu season is in full swing around here and it seems as though everyone I know has a runny nose and a cough. So before the plague hits our house I decided to make a batch of classic chicken noodle soup for dinner.
Not only can we enjoy the deliciousness of it now, but I’ve frozen half for later… just in case. And if we have any issues with congestion I’ll just add a pinch of red pepper flakes when I heat it back up on the stove. Problem solved!
This chicken noodle soup is not only delicious, but very easy to make. I didn’t even thaw the chicken tenders I used or chop them up. Nope. I just let the boiling soup do all the work.
If you’re looking for a comfort-filled meal that tastes great with a sandwich or a big green salad then this is the soup for you.
Classic Chicken Noodle Soup
- 2 tablespoons olive oil
- I cup carrots, coined or diced
- 1 cup onions, diced
- 1 cup celery, cut
- salt & pepper to taste
- 1 tablespoon Italian seasoning
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 6 cups water water
- 1 package frozen chicken tenderloins, about 1 pound
- 1½ cups pasta
- 2 tablespoons fresh parsley
- Add oil to a large pot and heat to medium high. Sautee carrots, onions and celery for about 5 minutes. Add salt, pepper, and Italian seasoning. Cook another 1-2 minutes.
- Sprinkle cooked vegetables with flour and cook another 1-2 minutes. Add chicken broth and water to the pot and bring to a simmer.
- When soup is simmering add frozen chicken. Let simmer for 1-1½ hours or until chicken is fully cooked stirring occasionally.
- Using a wooden spatula or spoon break up chicken into smaller chunks in the pot. Add pasta and fresh parsley, stir everything together. Cook until pasta is al dente, about 9-12 minutes.