By Alia Al-Chalabi

It’s cold season! I always love curling up with a cup of tea and a nice bowl of soup whenever I get sick, but canned soup is shockingly expensive. For a quick, easy and inexpensive recipe plus endless happiness, try this homemade chicken noodle soup

 

Ingredients 

  • 1 box chicken broth
  • 4/5 cups water
  • One bag egg noodles
  • 4 stalks of celery 
  • 3 large carrots
  • 2 chicken breasts 
  • 2 tablespoons black pepper
  • 1 tablespoon red pepper flakes 
  • 1 tablespoon salt
  • 1 teaspoon paprika 

 

Utensils

  • One pot
  • Chef’s knife

 

Assembly

Empty the box of chicken broth into your pot and add four to five cups of water. The amount of water really depends on how much noodle-to-broth ratio you want. I prefer four cups water to maximize the noodles.

Bring the water and broth to a simmer and then add in the celery (it should be diced into small pieces). Let the celery sweat (i.e. become translucent) for at least five minutes so you don’t end up with hard chunks of celery in the broth. Add your finely diced carrots here as well. 

After five minutes, add the raw chicken in. Adding it raw is only okay if you let your soup cook for at least 35 minutes, so don’t take the soup off early because the chicken looks white. If you don’t have time, feel free to add in shredded pre-cooked rotisserie chicken. Add in all of your spices now for a flavorful soup. 

After 10 minutes, add in the noodles (any earlier and you’ll overcook them). Let the soup simmer about another half hour.

Enjoy your sick-day comfort food!

 

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