Tia’s Chicken Noodle Soup
One Pot Chicken Noodle Soup
Serves 5 to 6
Prep time: 10 minutes
Total time: 35 minutes
Ingredients:
2 tbsp unsalted butter
1 medium yellow onion, small dice
3 carrots, peeled and small dice
4 stalks celery, small dice
2 garlic cloves
1 in piece of ginger, peeled
8 cups chicken stock or broth
1-10oz or 2- 5oz skinless boneless chicken breast
1/2 # small size pasta, like ditalini, orzo or any short tubed pasta
1 tsp kosher salt
½ tsp ground pepper
½ Lemon
INSTRUCTIONS:
In a stock pot, add butter. When melted add onion, carrots and celery, saute until soft about 3 minutes over medium heat. While cooking vegetables, grate garlic and ginger into the vegetables. Pour in chicken stock and bring to a simmer. If using 1 large chicken breast slice in half longways, this will cook quicker.
Add chicken breast and let simmer for 12-15 minutes, until cooked. If chicken is slightly pink, it will finish cooking after shredded.
Remove chicken breast to cutting board, let sit. Bring chicken broth up to a boil, add pasta and cook until al dente. Meanwhile shred or thinly slice the chicken breast into bite site pieces. Test the pasta for doneness, and then return chicken to pot.
Turn off heat, taste for seasoning. Squeeze half a lemon into soup. Serve immediately or cool completely and store in air tight container and refrigerator for 4-5 days. When soup sits in the refrigerator, chicken stock gets absorbed, add more water or stock when reheating.
Notes:
Double the batch and freeze half of it.
Add leafy greens, like spinach or shredded kale for extra veggies.
If pressed for time, sub rotisserie chicken for raw chicken breasts and add at the end.
