It’s Fall y’all, and nothing quite beats the comfort and warmth of a delicious soup on a chilly, rainy day like today. This Classic Chicken Noodle Soup is one of my favorite recipes, and it is so quick and easy to whip together, that it is just perfect to make any time. I’ve partnered with Country Pasta for this recipe, though all opinions are my own.
This Classic Chicken Noodle Soup starts with Country Pasta’s Egg Pasta noodles, which is just perfect for this recipe. The noodles are long, yet thin; just the way that I like my noodles to be in chicken soup. I love that Country Pasta uses the old roll and cut method when making their pasta, and they always use fresh eggs. Now that spells quality that I can stand behind!
Country Pasta has a long family history, starting with founders Dean and Linda Knutson, whose original equipment was a team of horses and horse-drawn equipment! Their fresh, quality ingredients set them apart from the rest, and allows us to enjoy homemade pasta without the mess of making it ourselves!
Giving back
I really appreciate when I hear about companies giving back to their communities, and applaud the Country Pasta family for sharing their pasta with food pantries across their home state of Montana. They also donate to many organizations local to them. Find out where to buy Country Pasta near you, or simply order online, and have their pasta shipped right to your house. Keep on reading after the recipe, because I’ve got a Country Pasta prize package to give away to one lucky reader too!
Classic Chicken Noodle Soup
If you’re looking for a delicious Classic Chicken Noodle Soup, this is the recipe for you. It’s a simple, wholesome, and filling recipe that will serve 4 people. If you’re looking to make a meal of this, or serving more people, consider doubling the recipe. After-all, leftover chicken soup is good too!
Ingredients:
- 1 lb chicken breast
- 1 teaspoon olive oil
- 2 medium carrots
- 1 celery stalk
- 5 cubes chicken bouillon
- 8 oz (half package) Country Pasta Egg Pasta
- Salt and pepper
Directions:
- Pour the olive oil into a saute pan, and set your burner to medium-low. Cook the chicken until fully cooked. You may cut the chicken into larger pieces to speed the process up a bit.
- Meanwhile, dice your carrots and celery.
- Fill a large pot with 5 cups of water. Add the carrots, celery, bouillon, then add a bit of salt and pepper.
- Once the chicken is finished cooking, cut it or shred it (whichever you prefer), and add to the large pot. Cover and simmer for at least 30 minutes. I like to cook mine for an hour or so, just to bring out the flavors a little more.
- When the soup is done simmering, add the Country Pasta Egg Pasta and increase the heat to medium. Cook for about 10 minutes, or until pasta is tender.
- 1 lb chicken breast
- 1 teaspoon olive oil
- 2 medium carrots
- 1 celery stalk
- 5 cubes chicken bouillon
- 8 oz (half package) Country Pasta Egg Pasta
- Salt and pepper
- Pour the olive oil into a saute pan, and set your burner to medium-low. Cook the chicken until fully cooked. You may cut the chicken into larger pieces to speed the process up a bit.
- Meanwhile, dice your carrots and celery.
- Fill a large pot with 5 cups of water. Add the carrots, celery, bouillon, then add a bit of salt and pepper.
- Once the chicken is finished cooking, cut it or shred it (whichever you prefer), and add to the large pot. Cover and simmer for at least 30 minutes. I like to cook mine for an hour or so, just to bring out the flavors a little more.
- When the soup is done simmering, add the Country Pasta Egg Pasta and increase the heat to medium. Cook for about 10 minutes, or until pasta is tender.
