Easy Chicken Noodle Soup

Chicken Noodle Soup will always be a fall favorite and it is so easy to make at home. I promise you, this will taste so much better than the canned or pre-made version you can pick up at the store and while those may be more convenient, this version just requires a little more time but not much more effort. This has all of the traditional ingredients – carrots, celery, onion, and chicken – with a few twists – fresh ginger, lemon juice, and a smaller pasta. I love the texture of the pearl pasta and I think it just adds a wonderful bite. I also firmly believe that this soup should be made in all seasons, not just the colder months since it is so flavorful and delicious!

Serves: 6-8

Prep Time: 15 Minutes

Cook Time: 1.5 – 2 Hours

Ingredients:

• 1 Head Celery, Chopped
• 1 Yellow Onion, Diced
• 1 Lb Carrots, Sliced
• 2 Qts Chicken Broth
• 4 Chicken Breasts (about 1.5-2lbs)
• 16oz Pearl Pasta
• 1 Head Garlic, Minced
• 1 Tsp Minced Ginger
• 2 Tsp Dried Basil
• 2 Tsp Dried Oregano
• 2 Tsp Onion Powder
• 1 Tsp Garlic Powder
• Salt + Pepper, To Taste
• 2 Lemons, Juiced
• Olive Oil, For Cooking

To Make:

1. Using a large pot or Dutch oven, heat over medium heat. Once hot, drizzle in about 1 tbsp olive oil. Add in the diced yellow onion, diced carrots, and diced celery. Add about 2 tsp salt and 1/2 tsp black pepper. Cook, stirring frequently, for about 10 minutes.
2. Next, add in the minced ginger, garlic powder, onion powder, dried basil, dried oregano, and minced garlic and stir until well combined.
3. Immediately add in the chicken stock and lemon juice and bring to a boil.
4. Once boiling, reduce to a simmer and add in the chicken breasts, 2 tsp salt and 1 tsp black pepper. Cover and let cook on low for an hour.
5. After an hour, check the chicken. If it easily breaks apart then it is ready, if not cook it for another 30 minutes.
6. When the chicken is tender enough to easily fall apart, transfer the chicken breasts to a bowl and shred them. Add the shredded chicken breast back to the soup and give it a quick stir to incorporate. Go ahead and give the soup a taste and adjust any seasonings.
7. The last step to finishing the soup is to cook the pasta. You can either cook the pasta directly in the soup or on the side; I prefer to cook it directly in the soup. So to cook the pasta in the soup, bring the soup back up to a simmer and add in the pasta, making sure to stir frequently. The pasta should be cooked in about 8-10 minutes. *if you think the soup is getting too thick, you can always add more chicken stock.
8. When the pasta is finished, turn off the heat and it is ready to serve! Top with chili oil and serve with extra crusty bread.