Homemade Chicken Noodle Soup

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One of my go-to healthy lunch ideas is Homemade Chicken Noodle Soup.

My kids love a hot lunch. This recipe for Homemade Chicken Noodle Soup is an easy way for me to send a cozy meal that I know they’ll enjoy. When packing soup, only fill the thermos part way to the top with liquid to avoid spills.

homemade chicken noodle soup | jennifer tyler lee | 52 new foods challenge | snoopy cup

Homemade Chicken Noodle Soup

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6

Ingredients for Homemade Chicken Noodle Soup:

1 ¼ to 1 ½ pounds boneless skinless chicken thighs
4 tablespoons extra virgin olive oil
1 teaspoon whole grain mustard
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
4 cups chicken broth
1 bay leaf
1 cup dry pasta (macaroni or rotini work best)

Directions for Homemade Chicken Noodle Soup:

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

2. Whisk together 3 tablespoons of olive oil, the mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss the chicken in the mixture until well coated. Spread out on the lined baking sheet as flat as possible and roast 23-25 minutes, until cooked through. When done, remove from the oven and let rest 2 minutes. Then chop into 1-inch pieces and set aside. Reserve any cooking juices.

Tip: If you’re in a pinch, use a pre-cooked rotisserie chicken and skip to Step 3.

3. Heat a large stockpot over medium heat. Add the remaining tablespoon of olive oil and then the onions and cook gently for 2 to 3 minutes, or until the onions are translucent. Add the carrots and celery and cook for 2 to 3 minutes more, or until the vegetables begin to soften.

4. Add the broth, 1 cup water, and the bay leaf. Cover and bring to a boil. Add the pasta, then reduce the heat to low and simmer for 8 minutes, or until the pasta is almost cooked.

5. Add the chicken to the pot and simmer for 2 minutes more.

6. Season to taste with salt and pepper.

By | 2018-01-30T03:47:58+00:00 September 21st, 2015|Dinner, Lunch|0 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

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