Garlic & Herb Chicken Noodle Soup

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Country Rebel Recipes

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Chicken soup is indeed good for the soul. Have you ever wondered why? Not only does it taste amazing, which is an instant mood booster, but it is loaded with vitamins, protein and carbs to keep your body going.

“Chicken soup has also been credited with reducing inflammation that contributes to cold symptoms,” according to SpoonfulOfComfort.com. “The soup steam from chicken soup may also help loosen nasal congestion, allowing you to breathe easier. While we don’t know the exact ingredient in chicken soup that makes you feel so good, it’s certainly a yummy and nutritious way to help you feel better when you’re not at your best.”

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There are many more benefits that we won’t name here, but the most important thing to know is….momma knew what she was doing when she fed you chicken noodle soup when you were under the weather. But, chicken soup isn’t only for enjoying when you’re sick. It’s also great for those chilly fall or winter days when you need warmed up from the inside out. Or, when your kids just need a good dose of comfort food.

We’re sharing our best chicken noodle soup recipe, and we think it’s tough to beat. It is jam-packed with flavor, thanks to plenty of garlic and herbs. And, it can easily be converted into chicken and dumplings. Simply omit the noodles. Bring the soup to a boil and drop some of our homemade biscuits (recipe here) on top. Cover and simmer for 10 minutes or until the biscuits are cooked. Voila!

Give our Garlic & Herb Chicken Noodle Soup a try using the recipe below.

Country Rebel Recipes

GARLIC & HERB CHICKEN NOODLE SOUP

Ingredients

2 Tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, diced
3 stalks celery, chopped
3 cloves minced garlic
6 cups chicken broth
4 cup diced cooked chicken (we use rotisserie)
3 Tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 bay leaves
1 can evaporated milk
2 cups egg noodles, cooked
salt and pepper, to taste

Instructions

In a large stock pot, heat olive oil over medium heat. Add onion, carrots and celery. Cook until onions are translucent. Add garlic and cook for another 2 minutes. Add chicken broth, chicken, parsley, basil, rosemary, thyme and bay leaves. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.

Stir in milk and noodles and bring back to a slow simmer. Add salt and pepper as needed. Serve with fresh bread, if desired.