The best chicken noodle soup
Super easy and ready in less then an hour, this nontraditional homemade chicken noodle soup will surely have your family begging for seconds! What makes this the best chicken noodle soup recipe, apart from all other recipes, is the addition of beans, spinach and turmeric. Which is not typically in a this soup. Not only is this soup super yummy, it’s great for when you are sick! Who doesn’t love a big bowl of soothing soup when they are under the weather?
Sear the chicken
To get the most flavor out of the chicken breast, Sear it in some oil. For an even better flavor, Sear it in a cast iron skillet.
Start making your chicken noodle soup!
Ingredients
- Chicken breasts
- Onion
- Celery
- Carrots
- Baby spinach
- Egg noodles
- Cannellini beans
- Garlic cloves
- Rosemary fresh
- Thyme fresh
- Oregano dried
- Basil dried
- Turmeric
- Bay leaves fresh or dried
- Salt
- Pepper
- Water
- Better than bouillon chicken paste
- Olive oil
Season both sides of the chicken breasts with salt and pepper to taste. Heat oil in a large soup pot or a cast iron skillet on medium high heat. Make sure the oil is piping hot before you add the chicken. You want to get a nice golden sear on both sides of the chicken. Cook for 3 minutes maximum per side. Do not move the chicken during the searing process. Set aside to cool.
Heat the other tbsp of oil in your large soup pot over medium high heat. Sautee the onions, carrots and celery for 10 minutes. Toss in all the seasonings and fresh herbs and stir for 5 minutes to really incorporate those flavors. Pour in water, better then bouillon chicken paste, beans and egg noodles and mix well, turn heat down to medium and cook for 15 minutes with the lid on. Either shred your chicken, or chop it in cubes. The chicken may still be slightly raw but we are about to finish it off. After cutting or shredding the chicken, add back into the soup and cook for 5 minutes, lid on. Finally, toss in that spinach and only cook for a minute, you don’t want the spinach a sloppy green mess, you want the leaves wilted only. Serve with crackers or your favorite sandwich and enjoy!
Note: Store soup in fridge for up to 3 days or freeze for up to 3 months. Want more delicious homemade soup recipes? Click here!
Chicken noodle soup
Ingredients
- 3 chicken breasts cut in strips
- 1 cup onion chopped
- 2 celery stalks chopped
- 3 carrots pealed and chopped
- 6 oz baby spinach
- 1.5 cups egg noodles
- 15.5 oz cannellini beans drained
- 4 garlic cloves minced
- 1 tbsp rosemary fresh, chopped
- 1 1/2 tbsp thyme fresh, chopped
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp turmeric
- 2 bay leaves fresh or dried
- 1/2 tsp salt
- 1/2 tsp pepper
- 10 cups water
- 10 tsp better then boullion chicken paste
- 2 tbsp olive oil divided
Instructions
- Season chicken breast with salt and pepper to taste. Heat oil over medium high heat in a soup pot. Cook chicken for 5 minutes flipping half way through. Remove from heat. Add in chopped onion, celery and carrots and cook for about 10 minutes stirring often. Add in fresh herbs and seasonings. Stir for about 5 minutes. Pour in water and better then boullion chicken paste, beans, egg noddles and cook for 15 minutes. Cut or shred up chicken and add back into the soup to finish cooking the chicken. About 5 minutes. Finally add in the spinach and let it wilt just slightly. Serve plain or with your favorite crackers, enjoy!
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