On a cold snowy day I was craving a simple soup. Anytime I typically make Chicken Noodle Soup my first step is Google to see what the latest seasoning is to include.
This time I decided to switch it up. A classic recipe should probably come from a classic cookbook right?
I grabbed Cooking With Hope, our church cookbook from 1992-1993. Now that is where some of the best classics can be found. It didn’t take long flipping through to find Chicken Noodle Soup with Vegetables. A nice simple recipe made with ingredients I had stocked up in the pantry.
In this case, simple was exactly what I needed. With the snow coming down outside, I had no plans to head to the store. There was one ingredient that threw me off just a little bit. I had never added sugar to my Chicken Noodle Soup before.
Don’t worry, it will be in my soup going forward. It didn’t add too much sweetness and the salt (for sure) overpowered it.
Speaking of salt. In this recipe I learned a very important lesson. Ease into salt. In this case it was WAY TOO MUCH SALT! The original recipe called for a tablespoon of salt. It caught me off guard with 3 chicken bouillon cubes but I decided to go for it anyways.
Lesson learned, add the salt last and make sure you want that much extra flavor.
I did a second round of soup later in the week and omitted the salt and it tasted a lot better. I made sure to leave it out in the recipe I shared below.
This recipe is actually made in a pot on the stove for about 45 minutes before adding noodles. Since we were home and getting other things done for the day I decided to throw it into the crockpot instead.
After the chicken was cooked we added the noodles for about 20 minutes. My husband is a fan of adding goldfish to soup, I decided on some cauliflower stars to cut back on the carbs a little bit.
To be honest, you can never go wrong with chicken noodle soup. Whether it’s stocked with spices and flavor or a simple soup… it’s always a classic comfort soup.
Chicken Noodle Soup
Equipment
- Slow Cooker
Ingredients
- 2 lbs cut up chicken breast
- 1 qt water
- 4 medium carrots chopped
- 4 medium stalks celery chopped
- 1 tsp sugar
- 1/4 tsp pepper
- 3 chicken bouillon cubes
- 2 cups egg noodles (or favorite soup noodles)
Instructions
- Heat all ingredients with the exception of noodles on high for 4-6 hours.
- Add noodles & cook for an additional 20 minutes or until noodles are soft.
What is your favorite comfort soup?
Do you like a clean/simple chicken noodle soup or do you like as much extra flavor as possible?
What are your thoughts on adding crackers/goldfish?
This looks delicious! Perfect for this weather in Canada right now! 🙂
I know how cold it is in Indiana, I can’t imagine Canada right now!!! Is it above freezing?!?!
I LOVE LOVE LOVE chicken noodle soup but have sadly never made it myself. gotta change that!
YES YOU DO!!! It’s so easy to make and I feel like it’s one of those I almost always have ingredients on hand for!
Looks yummy and the recipe looks simple too. Never thought adding sugar and leaving salt out could work. Thanks for sharing!
I love chicken noodle soup! And this recipe looks fabulous!
Isn’t it the best way to enjoy a cold day?! It’s such a simple soup!
Yumm! Chicken noodle is, and has always been, my favorite! I love that this recipe calls for cooking in the slow cooker- so much easier!
I liveeeee by the slow cooker! It’s so much easier!