Winter Soup // Chicken Noodle Soup

Chicken Noodle Soup

This is our favorite chicken noodle soup recipe. I have modified a few we’ve tried and tinkered with this recipe for quite some time to come up with our perfect version. When it comes to soup, we like the good stuff way better than the broth. I like the amount of veggies and chicken in this one. For a true comfort food on cold nights, this recipe packs a lot of vitamins and protein in one bowl, which is a win win! Oh, and it is super easy to throw together on busy nights! So, as you can tell, this one really is the BEST homemade chicken noodle soup, so be sure to save this favorite from the Moore family! It says a lot if it is Sarah approved!!

• 1 tablespoon salted butter

• 1 teaspoon extra virgin olive oil

• 1 small white onion chopped

• 2 1/2 cups chopped celery

• 2 cups chopped carrots

• 3 cups shredded rotisserie chicken

• 2 boxes 32 oz. low sodium organic chicken broth

• 10 oz. organic egg noodles

• 1/4 cup fresh chopped organic oregano

• 1/4 cup fresh chopped organic basil

• 1/4 cup fresh chopped parsley

• 1/2 teaspoon sea salt

1. First, melt butter in a pan then sauté the onions, carrots, and celery. Stir around until somewhat tender.

2. Next, in a separate large pot, bring the chicken broth to a boil. Add the egg noodles, followed by the chicken, oregano, basil, and parsley. Stir and simmer.

3. Add the onion, carrot and celery mixture to the boiling broth and bring down to low to medium heat. Add a little olive oil and stir, then add a sprinkle or two of sea salt. Let flavors simmer together then serve when ready.

We love to serve this either with baguette or fresh grilled cheese sandwiches on sourdough. This is such a great soup to fight sickness or to have as a comfort food on these cold winter nights! Enjoy and let us know if you try it! XOXO