I love chicken noodle soup. Homemade only. White meat only. Love it.
Recently on my Instagram feed, someone (I still can’t remember who; please let me know if it was you so I can link back and give credit where credit is due) posted about “fake chicken noodle soup.” I was concerned but intrigued. Could this really be a good idea? After tons of people flooded her post with questions about it, she explained what it was and shared her recipe. Basically, it’s a pasta dish instead of a soup. More noodles than broth. I can get behind noodles (or get a behind from noodles).
So I headed to the kitchen. It turned out amazing. I shared the deliciousness on Instagram and then left you all hanging. Step back from that ledge, my friend. The recipe is here!
You will need:
Chicken breasts*, shredded or diced
Carrots, diced
Onion and/or celery, diced (optional)
Pasta
Chicken broth
Chicken bouillon
Course-ground pepper
What you’ll do:
- Sautee your chicken until cooked through (I use olive oil, basil, and some spices, to taste)
- Shred or dice chicken
- Pour chicken stock over pasta just so it is covered (you won’t drain, so don’t add too much) and bring to a boil
- Add veggies and bouillon
- Cook until veggies and pasta are tender
- Add chicken
- Stir and season to taste
*Use a roasted chicken and shred if that tickles your fancy (I don’t do meat still on the bone)
