To be honest, I’ve never loved homemade chicken noodle soup. To me, it has always felt bland and full of dried out chicken. My opinion of it changed once this recipe came into my life! It is made at least twice a month in my house. It is delicious and as crazy as it sounds, it is AMAZING over homemade mashed potatoes. This is a soup that you’ll crave all the time - not just during those under the weather (or actual gloomy weather) times! Enjoy!
THE INGREDIENTS
// makes 4 servings //
6 cups water
2 tbsp Better Than Bouillon® Roasted Chicken Base
1 tbsp salted butter
1/2 cup chopped onion
1/2 cup chopped carrots
1 (12.5 oz) can of chicken, drained (I use Kirkland Signature®)
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp dried parsley
3-4 large handfuls Country Pasta® Egg Pasta
THE PROCESS
In a large pot, combine the water and Better Than Bouillon® to create your chicken broth base. Usually all it takes is bringing it to a rolling boil for about 2 minutes (stir a few times) and then it should be good to go! Set aside.
While the broth is boiling, chop the onion and carrot. Saute in a stock pot with the butter and a dash of salt and pepper until the veggies are tender (about 3-5 minutes).
Once the veggies are tender, add the broth, chicken, salt, pepper, garlic, and parsley to the pot. Stir and bring to a boil.
Once the soup is boiling, add the pasta and stir. Lower the temperature and allow the soup to simmer, uncovered, for about 15 minutes. This time can be adjusted according to your preferred pasta tenderness!
Serve over homemade mashed potatoes with buttermilk biscuits on the side. Enjoy!
// Inspired by a recipe by Slyh in the Kitchen //