So, there’s an old saying… When it snows in April, make yourself a big old pot of Chicken Veggie Noodle Soup. Or something like that.
It did, indeed, snow in my part of the world this past weekend. It was kind of pretty, in the way freshly fallen snow always is. But mostly it was cold…and wet…and the type of precipitation I firmly believe we should be well beyond at this point in the year. Mother Nature’s something of a rule breaker, isn’t she?
Anyway, seasonally inappropriate weather aside, we’ve got soup to talk about. Basically, this is lazy girl chicken soup. If you like one pot meals (and, really, who doesn’t?) or you’re trying to eat lighter this time of year because summer is just around the corner (supposedly) or you just need something ridiculously easy/comforting to make for dinner, this chicken soup is for you.
Basically, you simmer some chicken stock, throw in some chopped chicken and veggies and noodles and herbs, let them simmer till tender and that’s it. It doesn’t get easier than that! I didn’t actually time myself making this soup this time, but I’d guess the whole thing takes about 30-45 minutes depending on how long you let everything simmer (i.e. how mushy you like your vegetables).
Are you wondering why there’s broccoli in my chicken soup? I think the first time I made this soup, I had extra broccoli hanging around, and thought hey, why not, extra veggies never hurt anyone. I get a kick out of boosting the veggie serving in any dish, let’s be honest. And since this soup isn’t loaded with lots of noodles (to cut back on carbs and keep this one light), veggies fill in to fill you up.
Are you tired of hearing me say veggies yet? Hope not because…Veggies, Veggies, Veggies!
Oh and fresh herbs are key here, k?
If you have homemade chicken stock (I never do, but totally wish I did) use that because I’m sure it would taste better. Otherwise use the best quality stock in a box you can find. My go-to is Costco’s Organic Chicken Stock.
The broth takes on a pretty golden color from the addition of ground turmeric. I add turmeric to some soups, egg dishes, and roasted veggies for the health benefits (it’s a serious anti-inflammatory, if you didn’t know) and because it lends such a pretty golden hue to dishes that could use a little color boost.
Because I just couldn’t handle this whole winter weather regression weekend, I squeezed fresh lemon juice over my bowl of soup to remind myself it IS actually spring. It perked up the soup and helped me think bright, lemony sunshine thoughts! Er…well, anyway, I liked it, but I like lemon juice on a lot of things. Snow or sunshine, this Chicken Veggie Noodle Soup is one of my go-to’s year-round.
- 8 cups chicken stock
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, diced
- 4 carrots, thinly sliced
- 1 medium bunch of celery, diced
- salt and pepper to taste
- 1/2 tsp ground turmeric
- 1 bay leaf
- 1 medium bunch of broccoli, cut into small florets
- 4 oz spaghetti noodles (about 1/4 of a package – you can increase the noodles if you wish)
- 1/2 cup fresh parsley, chopped
- 2-4 tbsp fresh dill, chopped
- Pour chicken stock into a large pot or dutch oven and bring to a simmer.
- Add chicken, onion, carrots, celery, salt, pepper, turmeric, and bay leaf and simmer gently till the chicken is cooked and vegetables are tender, about 15-20 minutes.
- Add spaghetti and broccoli, stirring to combine, and simmer till noodles are cooked through, about 10 more minutes.
- Stir in fresh parsley and dill during last few minutes of cook time. Ladle into bowls & enjoy.