This chicken noodle soup is great on a cold day, or perfect to pack for a lunch. I always make alot so I can portion it into tupperware containers to freeze. It’s so unbelieveably easy to make as well!
What you’ll need
- 1-2 boneless skinless chicken breasts
- Chicken stock (full container)
- 1 red onion
- 4 medium/large carrots
- Celery (optional)
- Pepper
- Garlic Powder
- Sage
- Egg Noddles
Step 1: In a large pot, fill it half way with water. Add your raw chicken breasts to the water. Keep the temperature at medium-high heat.
Step 2: Peel and cut your carrots. Cut your onions. I don’t dice mine, as I prefer chucks in the soup.
Step 3: Add your carrots and onions directly into the pot with your boiling chicken, and turn down the heat to medium.
Step 4: Let the pot simmer for about 20 minutes.
Step 5: Remove the chicken breasts from the pot. Once cooled, shred with a fork and return to the pot.
Step 6: Add entire box of chicken stock (900ml), 2tbsp of garlic powder, 2 tbsp of sage.
Step 7: Add 1/2 bag of egg noodles. Simmer, until the noodles are completely cooked.
Your soup is now finished, add pepper to taste. (I use course ground pepper). No salt will be needed in this recipie.
