Stay warm this winter with some classic chicken noodle soup. This recipe gives you the options to swap out the veggies of your choice and use premade broth or what’s leftover in the freezer since last time you made a batch! The small amount of sugar in this recipe enhances the flavors of the vegetables and the herbs. This should make enough for 4-6 people and can be easily adapted for larger or smaller portions.
Ingredients:
- 1 tablespoon olive oil
- ½ chopped large onion
- ½ cup chopped celery
- ½ cup peas
- 30 ounces of broth (vegetable, chicken or homemade)
- ½ pound chopped or shredded cooked chicken breast
- 2 tablespoons granulated sugar
- 2 cups angel hair pasta (or noodles of your choice)
- ½ cup chopped carrots
- ½ teaspoon basil (optional)
- ½ teaspoon pepper (optional)
- ½ teaspoon oregano (optional)
- Pinch of salt to taste
Instructions:
- In a large pot over medium heat, heat oil.
- Cook onion and celery in oil until just tender and onions begin to brown, about 4 minutes.
- Add broth and sugar. Stir for 30 seconds.
- Stir in chicken, noodles, carrots, peas, and spices of your choosing (basil, oregano, salt and pepper).
- Bring to a boil, then reduce heat and simmer 15 minutes.
- Enjoy and refrigerate leftovers to eat within 5 days.
