Let’s be honest, winter in Chicago is here for a while. Even sitting here right now it’s 12 degrees. It’ll probably be cold until May, maybe even later. One of my favorite meals to make on a cold day is this chicken noodle soup. It’s also great to make on Sunday to meal prep for the week. It can make 7-8 meals throughout the week, plus it works great to freeze.
It’s one of those comfort meals that just instantly warms you up. I have made it both in the crockpot and in a large pot. If you do make it in the crockpot, I would cook in on high for 3-4 hours. Just always make sure the chicken is cooked to 165 degrees.
Easy Chicken Noodle Soup
- 1-1.5 pound Chicken (can be bone in or boneless)
- 8 oz (half package) Wide egg noodles
- 3 Carrots peeled and chopped
- 1 White onion
- 1 Celery stalks, chopped
- 2 tomatoes, chopped
- 1 32 oz carton Low sodium chicken broth
- 1 pouch Sazon Goya
- 1 Bay leaf
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp garlic powder
- Salt and pepper to taste
Place chicken in a pot on stovetop, medium heat
Before completely cooked, add in onions and cook until tender.
Add garlic powder and Sazon Goya.
Once combined, put in all veggies and uncooked noodles.
Add in chicken broth.
Add water to completely cover the ingredients if the broth did not cover it.
Add in seasonings and mix all together.
Bring to boil and let simmer for 15-20 minutes.
So that’s my favorite, easy chicken noodle soup! Some of my favorite toppings are oyster crackers, sliced jalapenos, avocado, red pepper flakes or fresh-made bread from Marianos!
Until next time,