As a part of our winter-season-soup fest, chicken noodle is one we cannot leave out. This classic soup, homemade, blows the canned version away- and it's a very simple recipe! Say goodbye to the can and microwave, this chicken noodle soup will change the way you enjoy this classic dish for generations to come. Talk about a SOUP-ER Bowl, get it?
If you haven't already, begin by cooking your chicken if you're not using pre-cooked chicken. We cooked our chicken at 400 degrees for about 20 minutes, flipping them half-way through. Simply drizzle a thin layer of olive oil in your pan, add the breasts, sprinkle a little salt and pepper on the tops of the breasts and bake. Instead of dicing these chicken breasts, you can roast them a little longer than normal and then shred them as well.
Dice your veggies and chicken into bite size portions. Add the olive oil and veggies on high heat and stir until they soften. Reduce heat to medium and add your broth, chicken, cumin, coriander and pepper.
Turn your heat to high and let your soup boil for 1 minute. Then turn the heat on low and let simmer for 35 minutes. Be sure to stir your soup every 10-15 minutes. Be careful when serving- it will be hot! When there is about 10 minutes left, add in your noodles. Enjoy!