Weeknight Chicken Noodle Soup

A quick Weeknight Chicken Noodle Soup that can be made in just under an hour. Comfort food at it’s finest, everyone needs a quick and easy chicken noodle soup recipe in their arsenal.

We did a mini ski vacation this past weekend with two families to a ski resort just north of Park City. It might seem odd to take a ski vacation when we live in a ski town but it’s one of our favorite things to do. Being in ski in-ski out accommodations and having little to no cell service on the mountain, you can’t help but relax, ski your heart out and let go of all the things that you’d normally be doing at home. Whenever I snowboard at home, it’s usually in-between a hectic schedule of work stuff, kid stuff, and my all-time nemesis, laundry. Being able to get away for a few days and have nothing on the agenda but skiing and my only worry was what the next meal would be is pretty much heaven for a snow junkie like myself.

We stayed in a condo and split up meals, each taking responsibility for a dinner and breakfast. On Saturday, we did our 4th annual turkey dinner in February and had a grand total of 14 adults + 10 kids. We crammed into a 1500 square foot condo and after a full day on the mountain, we feasted on turkey and all the traditional sides. One of the dessert contributions was this amazing cake, whipped cream, toffee trifle thing and I can’t wait to make my own version to share with you. I can’t stop thinking about it, it was so darn good.

Along with homemade meatballs one night, and a hot breakfast each morning (egg sandwiches, monkey bread and an egg casserole), part of my meal contribution was this chicken noodle soup. It was the perfect lunch to warm up in-between runs and because I made it the day before we left, the soup had time to sit and the flavors could really develop. It’s a good thing we skied hard because we at so well over the few days!

I normally make soup with a whole chicken and homemade stock but didn’t have time to do that before we left. That’s why I call this Weeknight Chicken Soup- it can be made in under an hour and its FULL of flavor. The key is to roast the chicken breasts with some good olive oil (for the fat) and LOTS of dried herbs. The chicken shreds easily and then I slosh it all around in the olive oil/herb mixture. This adds so much flavor to the soup and makes up for the fact that it isn’t slow roasted and uses store bought stock.

Hope you’re all having a great Tuesday. If you need a quick dinner this week, I promise the Weeknight Chicken Noodle Soup will fit the bill! xo, Kelley

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Weeknight Chicken Noodle Soup

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• Yield: 8-10 bowls 1x

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Description

A quick weeknight Chicken Noodle Soup recipe loaded with flavor!

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Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 large carrots, cut into half moons
• 3–4 stalks celery, cut into large dice
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• 64 oz chicken stock
• 1 bay leaf
• 8 oz your favorite noodle (I always go for the curly ones!)
• juice of 1 lemon
• 3 tablespoons fresh dill
• salt and pepper

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Instructions

1. Preheat oven to 375F degrees.
2. Place chicken breasts in a shallow baking dish. Drizzle with 2 tablespoons of olive oil and garlic powder, onion powder, ground cumin, sweet paprika, oregano, salt and pepper. Roast in a preheated oven for 30 minutes or until chicken is cooked through. Remove from oven and shred with two forks.
3. While the chicken is cooking, heat remaining 2 tablespoons of olive oil in a large stock pot. Add carrots, celery and onion and cook over medium-low heat for 10 minutes until veggies are soft and onion is translucent. Add garlic and cook 1-2 minutes more.
4. Add chicken stock and bay leaf and bring to a boil. Add noodles and cook 8 minutes. Add reserved, shredded chicken and cook 5 minutes more until noodles are fully cooked and chicken is heated through. Add lemon juice, fresh dill and season to taste with salt and pepper.
5. Serve warm with lots of crusty bread or saltine crackers to soak up the liquid!

Notes

If you live at high altitude, you might need to add a cup or cup and a half of water in addition to the stock.