One Pot Chicken Noodle Soup

One pot chicken noodle soup is a quick and easy, comforting fix for a case of the sniffles. Ready in 30 minutes!

If there’s one thing you can rely on in Florida, it’s the weather being a fickle, fickle thing. It did a complete 180 from dropping temperatures in November to highs of 79 around Christmas. And yes I should be happy except for one thing.

It makes people like me who joined the oh-no-it’s-cold now bandwagon where  I lent a hearty voice to the collective bemoaners now feel like a sun-tanned hypocrite. And it’s not like I can take back all my moaning either cause it’s all immortalized on the blog. But to my credit, the temp dropped to 35 degrees this week so my weather credibility isn’t completely shot.

But I know there are those out there that still deserve to moan, especially those up north. And for those with the sniffles or who just feel like you need some classic comfort food, here’s a one-pot homemade chicken noodle soup for you.

I had to come up with an impromptu version with whatever I had in the fridge when Mr. Cooking Jar wasn’t feeling too well after a bad bout of sushi. In lieu of celery and carrots, I used some frozen mixed veggies.

The recipe today will have all the proper things you need but just in case you don’t have some stuff handy, some substitutes are always good to know. I didn’t realize till later that it was all one pot, which is something people seem to love. Less washing, I get it.

ONE POT CHICKEN NOODLE SOUP RECIPE TIPS

So what we do is just sauté some onions and garlic. I liked thinking that adding some garlic there would help things health-wise. It’s the same reason I suggest some lemon juice because hey, vitamin C.

And while the amounts are probably too little to make any difference it’s the thought that counts. Putting in all the good things in there to make someone feel better.

Then it’s sautéing the veggies till they’re soft which doesn’t take too long at all. Adding some chicken broth, homemade or store-bought, less sodium or regular. Also, the longer the noodles sit, the more the egg noodles will absorb the soup, so just add more broth if you want it soupier.

The cubed chicken will poach in the broth at the same time the egg noodles cook. Basically, the amount of time you spend simmering the soup will depend on how tender you like your carrots since that’s what will take the longest to cook.

So use the carrots as a benchmark on when the soup is done. Some seasonings are in order to make this yummy. I went with the regular thyme and oregano along with salt and pepper.

And it’s done! One-pot to wash and four portions of soup to give someone you love, including yourself.

Feel better, whoever out there needs it!

MORE COMFORTING SOUPS TO TRY

• Slow Cooker Pasta e Fagioli
• Slow Cooker Cream Cheese and Potato Soup
• Slow Cooker Beef Stew
• Slow Cooker White Chicken Chili

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