My daughter, Grace, is a self-professed “soup girl”. She just loves soup! Her favorite, by far, is chicken noodle soup. With a little coaching and a little prep work (and some smart shopping choices by me), it’s definitely something that she could cook for our family on a cold winter’s day.
I start by getting the hard work done for her. I chopped up the onion, carrot, and celery the day before and packed it away in the fridge. I also bought a rotisserie chicken and pulled the meat off. The idea being that, after a long day at school, she could step into the kitchen and just cook.
We set it to a simmer and let it cook while she went off to finish her homework. Right before serving she came back to taste and decided that a dash of Italian seasoning would help the whole thing out. She wasn’t wrong!
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- salt and pepper
- 4 cups chicken stock
- 4 cups water
- 2 cups cooked chicken
- 1 cup egg noodles
- Italian seasoning to taste (optional)
- In a medium-sized soup pot over medium heat, warm olive oil. Add veggies and season with salt and pepper. Cook for about 10 minutes or until softened.
- Add stock and water. Bring to a simmer.
- Add chicken and noodles. Simmer for 15-20 minutes or until noodles are cooked through.
- Add Italian seasoning and additional salt and pepper to taste.
- Serve with warm crusty bread. Enjoy!