Hello and welcome to the first post of the New Year! I hope you all had a happy New Years weekend. If you’re just now coming across this blog then welcome! If you’ve been around then welcome back! Today I’m bringing you a simple one pot recipe that is also allergen friendly. If you’re craving some chicken noodle soup, but don’t have the energy to put in too much effort, this is the recipe for you.
Today was supposed to be all about the french fries I made in our new Air Fryer except I realized too late that I did not take any pictures! Yeah I could tell you all about how that experience went (and how my hubby did so much better) but I thought it would be better to show you. So hopefully next time I make said fries, I’ll remember to take pictures.
Back in October of last year, I posted about all the different soups I liked. If you’d like, you can go back and read it here. Of course I listed chicken noodle soup (who doesn’t love a good chicken noodle soup?) and wrote about how I should try my hand at making it instead of buying canned. Well it only took about two months but I finally did it. While I do try to make allergen friendly dishes if the kids are going to be eating it, this turned into an accidental allergen friendly soup simply because I didn’t have some of the normal ingredients in my pantry.
Last month seemed to be an almost constant combination of cold and rain, even a few chances of snow though they never happened (I may be a little bitter about that). It was during one such week that I decided a soup was in order and I was tired of being in the beef stew rut. So I pulled out a recipe book and followed the basics of the chicken noodle soup in there. Thankfully two things I can almost always count on having in my kitchen is chicken breast and chicken broth. I had originally planned to make this soup with potatoes instead of noodles because I didn’t have egg noodles, until I realized that I still had half a package of rice noodles. Since the soup was almost done by the time I had this realization, I simply added them in afterward and let them soak for 10 minutes.
While we do have a mandolin for cutting carrots, I still prefer cutting my carrots by hand. Weird, I know. If you don’t have a mandolin or you’re like me, a small tip for cutting carrots by hand is to let them soak in warm to hot water for a few minutes prior to cutting them. It doesn’t need to be a lot of water, just enough to cover them. I like to leave them in the water and pull them out one by one so the others don’t get cold and harden again. Trust me, this makes chopping up carrots so much easier.
We certainly enjoyed this recipe and I’m hoping you will too! I’d love to hear if you made it and whether you built on it and made it your own. Happy Eating!
6-8 Boneless Chicken Breast (thawed)
1 small Onion diced
3-5 medium Carrots, sliced or diced
4 oz Rice Noodles*
1/2 t Salt
1/4 t Black Pepper
1 T Oregano
1/2 t Parsley Flakes
1/4 t Ground Cumin
1 T Crushed Rosemary
4 C Chicken Bone Broth
1 C Cooking Sherry
- Place Chicken, onions, and carrots in a large pot
- Pour in Broth and Sherry. (Add an additional 2-4 cups of water if needed)
- Bring to a boil then cover and simmer on low heat for 1 1/2 to 2 hours
- Remove chicken and shred before adding back to soup
- Add spices and stir to combine
- Add rice noodles and let soak for 10 minutes, stirring occasionally **
- Serve hot
*Egg noodles are usually used for Chicken Noodle Soup. If you prefer this option then cook 4-8 ounces according to box instructions and add in step 6.
**You can pre-cook rice noodles if you wish and simply add to finished soup before serving. But that would mean more pots and clean up.
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