Easy, One-Pot Chicken Noodle Soup

It’s starting to feel like groundhogs day, no?! Don’t get me wrong, you all know how very passionate I am about #staythefuckhome and that’s exactly what we are doing, it’s the least and the most we can all do. Nothing is easier than just staying home so I’ll take it but I am a bit of a busy body and I enjoy getting out and about even if it is just a target run so it has been a little bit of mental struggle to just ‘hang-out’ which is probably why I haven’t been on my blog in 2 weeks (insert cringe face).

Ryan, on the other hand, has been doing all.the.things. He has cleaned and organized the garage, our office, that random spot under the stairs. He’s been waking up with Madelyn so I can sleep in and even started some military workout that I’m pretty sure he found online and meanwhile I feel like death is knocking on my door (so that’s been fun) but I’m on the mend and that is one of the reasons why you are getting a new recipe today. But also….

  1. Because chicken noodle soup sounded like a must in this situation and in this weather.
  2. Because who doesn’t love a good chicken noodle soup recipe?

AuthorMarla

Yields6 Servings

 12 lbs boneless skinless chicken breast, sliced into large even pieces
 4 sticks (long stalks) of celery, peeled and chopped
 4 sticks long carrots, cleaned and chopped
 ½ cup a yellow onion sliced (about 1/2 of a large)
 34 oz of chicken broth (2-32 oz containers)
 2 tbsp minced garlic
 2 pinches of bay leaves (optional)
 1 tbsp italian seasoning
 1 tsp oregano seasoning

1

In a large soup pot, over medium-high heat, add in 1 tablespoon of olive oil, 1 tablespoon of garlic and the chicken breast that is cut into large even pieces and saute. Once all sides of the chicken are brown, add in about 2 tablespoons of broth and cover so the chicken can cook all the way through.

2

Once the chicken is thoroughly cooked, you can either shred the chicken right in the pot or you can remove the chicken and place it into your KitchenAid mixer to shred, then set aside.

3

Then in the soup pot, add in the sliced onions, carrots, celery, and the rest of the chicken broth and seasonings. Stir well and then add in the shredded chicken and stir again. (you can also add in the noodles to be cooked the pot at this point or you can use a separate pot.)

4

Once everything is added to the pot, bring to a rolling boil and then cover and turn the heat down to a simmer for 15 minutes. Then if you haven't added the noodles in already, now is the time. Stir everything together and enjoy!

Ingredients

 12 lbs boneless skinless chicken breast, sliced into large even pieces
 4 sticks (long stalks) of celery, peeled and chopped
 4 sticks long carrots, cleaned and chopped
 ½ cup a yellow onion sliced (about 1/2 of a large)
 34 oz of chicken broth (2-32 oz containers)
 2 tbsp minced garlic
 2 pinches of bay leaves (optional)
 1 tbsp italian seasoning
 1 tsp oregano seasoning

Directions

1

In a large soup pot, over medium-high heat, add in 1 tablespoon of olive oil, 1 tablespoon of garlic and the chicken breast that is cut into large even pieces and saute. Once all sides of the chicken are brown, add in about 2 tablespoons of broth and cover so the chicken can cook all the way through.

2

Once the chicken is thoroughly cooked, you can either shred the chicken right in the pot or you can remove the chicken and place it into your KitchenAid mixer to shred, then set aside.

3

Then in the soup pot, add in the sliced onions, carrots, celery, and the rest of the chicken broth and seasonings. Stir well and then add in the shredded chicken and stir again. (you can also add in the noodles to be cooked the pot at this point or you can use a separate pot.)

4

Once everything is added to the pot, bring to a rolling boil and then cover and turn the heat down to a simmer for 15 minutes. Then if you haven't added the noodles in already, now is the time. Stir everything together and enjoy!

Easy Homemade Chicken Noodle Soup

What has been your favorite go-to Corona Quarantine meal so far?

-Marla

About Marla

Welcome to my slice of the internet I’m Marla, a dietitian & creator of The Blonde Pantry. A website that encompasses food, health, nutrition, travel, lifestyle, & home decor. Here you will find what makes me, me and hopefully, I can add something tasty to your table, something beautiful to your home and something thoughtful to your mind.

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