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