Sometimes I will make a "Cliffs Notes" version of homemade chicken soup. I use a store-bought organic chicken broth. I roast boneless and skinless chicken breasts, keeping the soup very low fat. As far as veggies go, I like carrots in mine but you can add whatever you prefer. My kids love the noodles so I tend to add a lot. You can always make less of course. The whole process takes about a half hour.
Easy Chicken Noodle Soup
- 1 small onion or large shallot
- 2 small bay leaves or 1 large
- 1/4 tsp dried thyme
- 5 cups of organic low-sodium chicken broth
- 4 small carrots or 2 large, cut into 1/2 inch bite-size pieces
- 1 to 1 1/2 cups of small pasta (small shells, orzo, elbow macaroni, etc.)
- 2 boneless/skinless chicken breasts, rinsed in cold water and dried well with paper towels
- olive oil
- salt and pepper
- 1 tbsp minced fresh parsley
Place chicken breasts on a baking sheet lined with parchment paper. Drizzle olive oil over them and rub with your fingers to evenly coat. Generously sprinkle salt and pepper on top of each breast. Set aside.
Heat 1 tablespoon of olive oil in a soup pot over medium heat.
When the oven reaches 400 degrees, put the chicken in and cook for 20 minutes.
Add the broth and carrots to the pot. When it comes to a boil, turn down heat to a simmer and cook for 5 minutes.