Making home made chicken noodle soup is a lot easier than you think! My recipe is quick, easy, and only consists of a few simple ingredients.
Why make chicken noodle soup from scratch when it’s so easy to dump it out of a can? When you ditch fresh food items for condensed sodium filled canned foods you increase your risk for heart disease, kidney stones, osteoporosis and more. Not to mention the cost of buying canned soups is higher than purchasing whole ingredients instead.
So without further ado, let’s get cooking!
Two boxes of low sodium chicken stock
1 bunch of celery or 1 package of cut celery
1 package boneless skinless chicken breast strips
1 package angel hair pasta
By purchasing low sodium chicken stock you control how much salt you add to your soup. You can certainly use regular boneless skinless chicken breast. I opt for the breast strips, because it cuts down on the cooking time, and there’s less breaking up of the chicken involved.
1) Poor the chicken broth into a deep pot with a lid.
2) Set the heat to low to medium, and let boil.
3) When chicken broth is boiling, add 1 package of angel hair pasta.
4) Remove the chicken breast strips from the package, and season with salt and pepper. Season to taste.
5) Add olive oil to a shallow pan. Cook the chicken on low heat until cooked through. Cook the chicken on low heat to avoid burning or browning the chicken. When the outside of the chicken is white, and the inside is cooked through, your chicken is done.
6) While the chicken is cooking cut and clean your celery into desired pieces.
7) Remove the chicken from the pan. If the pan is dry, add two teaspoons of olive oil to the pan.
8) Add your chopped celery to the pan, and cook until the celery is slightly soft.
9) Cook your pasta until it is soft, not too aldente. This usually takes around 8 minutes.
10) Add your chicken and celery.
11) Let simmer on low heat for about five minutes.
12) Your soup is ready!
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