Fall is falling fast and cold weather is right around the corner. Not sure about your family, but ours are suckers for chili and soup during the fall and winter months when it is just too cold to be barbecuing outside.
My husband is a soup guru…I give him major props for the concoctions he comes up with (I promise to share them as we make them this year!) and I usually leave the soup-making (and baking) to him. This recipe, however, is so easy that anyone can make it…and make it delicious!
Jeremy’s Quick and Easy Chicken Noodle:
- 2 boxes of organic, low sodium, chicken broth
- 1 rotisserie style chicken, shredded
- 1/2 bag “No Yolk” egg noodles
- 1 cup white corn (shown in the picture is a can of corn…apologies for that, we use frozen organic white corn from Costco)
- 2 carrots, chopped
- 1 medium white onion, diced
- 2 bay leaves
- 1 Tbsp garlic salt
- 1 tsp pepper
- (Note: we sometimes add other vegetables like green beans, kidney beans, etc.)
In a large pot, bring chicken broth, vegetables, garlic salt, pepper, and bay leaves to a boil. Allow to boil for about 5 minutes and bring to a simmer. While simmering, pull chicken (you can chop, shred with a fork or pull) and add to soup. Add noodles about 10 minutes before you are ready to enjoy (note: we let this simmer for awhile to really get the flavors). Remove bay leaves and serve.
We serve ours with a few saltine crackers and a slice of toasted garlic sourdough. It is a family favorite…great for colds, sniffles, and snowy days alike ❤
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