Friday, October 16, 2009

Homemade Chicken Noodle Soup

After being out in the cool weather yesterday, I thought it only appropriate that the last recipe for this week would be an ideal meal to make over the weekend. Nothing beats a nice hot bowl of homemade chicken noodle soup for flavour, nutrition and just making you feel good all over.


  • 6 Oz. skinless, boneless chicken breast

  • 1 Tbsp. olive oil

  • 1/2 Tsp. salt

  • 1/2 Tsp. black pepper

  • 2 Qts. chicken stock

  • 1 Cup diced celery

  • 1 Cup sliced carrots

  • 4 Green onions (thinly sliced)

  • 2 Cups egg noodles (the wide no-yolk egg noodles are best)

Preheat oven to 350°F. Next, lay out chicken breast on a baking sheet and coat with olive oil. Season with salt and pepper. Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.

Heat chicken stock in an uncovered stock pot on stovetop and bring to a steady simmer before adding other ingredients.

While stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.

Add celery, carrots, green onions, and noodles to stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.

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