The Best Chicken Noodle Soup You’ll Ever Try

Tarek rarely gets a weekend off and when he does I feel like I should capitalize on the opportunity and plan an adventure somewhere. This weekend, however, he was super sick. so the only adventure I had planned was to make homemade chicken noodle soup for him and to cozy up by the fire with some tea.

While Pinterest offered unlimited recipes for chicken noodle soup, none fit my liking with both noodles & rice. So I threw together a few quick things and the best chicken noodle soup of all time was born. I promise this soup does not disappoint.

Processed with VSCO with j3 preset

What you’ll need:

  • 2 tbs olive oil
  • 1 pack of Trader Joes Mirepoix Soup Starter
  • 1 tbs minced garlic
  • 64 oz chicken stock
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp pepper (or more to taste)
  • 1 tbs salt (or more to taste)
  • 12. oz egg noodles
  • 1 cup cooked Trader Joes Basmati Rice Medley
  • 2 cups shredded cooked chicken
  • 2 tbs dried parsley
  • 1 tbs lemon juice

Processed with VSCO with j3 preset

What to do:

  1. Cook the rice according to package and set aside.
  2. Place your stockpot over medium-high heat and add olive oil and veggies once it’s warm. Sauté and stir intermittenly until the vegetables begin to soften.
  3. Add minced garlic and continue to sauté for about 2 more minutes.
  4. Add the chicken stock, bay leaves, thyme, oregano, pepper and bring to a boil. Allow mixture to boil for about five minutes or until vegetables are fork-tender.
  5. add the egg noodles and boil the mixture for another 10 minutes. If you’d like more broth, add water until it’s to your liking.
  6. Add the shredded chicken (I used an organic rotisserie chicken, breast meat only), parsley, lemon juice and boil for another 3 minutes until the chicken is warmed through. Adjust any salt or herb flavor as needed.
  7. Ladle soup into a bowl, add a scoop or two of cooked rice and serve immediately.
*When storing the soup: I keep the rice separate from the soup all together. I also ladle out all the the contents of the soup into one bowl and store the liquids in a separate bowl. This keeps the noodles from absorbing anymore broth and becoming mushy. I also add another cup or two of water to the separately stored broth for later use.

Processed with VSCO with j3 preset

Posted by

A Los Angeles local. Navigating Newlywed. Pizza Enthusiast. Wannabe wine snob. I sometimes wear clothes. Still searching for the unsubscribe button to all this adulting spam...

Leave a Reply