Homemade Chicken Noodle Soup Recipe

I don't know about you, but my husband and I just cannot shake this head cold. One day we're fine and the next, well, we're not. Our voices are scratchy and noses are runny. We sound a lot worse than we feel, but we still don't feel 100%. So, to give us some comfort, I whipped up a batch of homemade chicken noodle soup.

And damn, this batch was good. Head cold or not, this chicken noodle soup will make your life a little bit better.

Ingredients

5 cups chicken broth

2 chicken breasts

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Herbs de Provence

3/4 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped yellow onion

1-2 handfuls of fresh baby spinach

6 oz egg noodles

2 tbsp butter

Preparation

Add broth, uncooked chicken (cut each breast into a few pieces), salt, pepper and Herbs de Provence to a stockpot. Cover and cook over medium-high heat for about 20 minutes, or until chicken is cooked through.

(This 20 minute window is a great time to chop your veggies!)

Once chicken is finished cooking, remove from broth and shred. (Life-changing) TIP: if you have a Kitchen-Aid stand mixer, add the chicken to the bowl and set on low with the flat beater for 1-2 minutes. This will shred your chicken completely. (Is your mind blown? I thought so.) Set shredded chicken aside.

Melt butter in a saucepan over medium heat. Add celery, carrots and onion and sauté for about 5 minutes (add spinach in after about 3 minutes). Add chicken, stir together, and sauté for another 3-5 minutes.

Add egg noodles and the veggie and chicken mixture to the stockpot with the broth. Bring to a boil and cover. Boil for about 6 minutes, or until noodles are cooked through.