Is there anything more comforting than chicken noodle soup? Well, yes…my go to comfort meal is usually mashed potatoes, rotisserie chicken, and green beans. BUT real-homemade chicken noodle soup…yeah there’s just something about it, even just the name, that feels like a warm-fuzzy blanket snuggling you from the inside out.
It has wavered between manageable vs. frigid temperatures lately which makes me crave something warm and toasty. I was in the mood for some comfort food. I had most of these ingredients already on hand, so I just went for it. Leap and the net will appear, right? Or in this case, the stock-pot will appear? Right. Moving on…
I’ve never made chicken noodle soup with real homemade noodles before, and now I don’t think I’ll ever be able to make it with out them. Homemade-fresh-noodles, there’s really no comparison. If you don’t have time or the equipment to make your own noodles, no biggie. Dry-store bought noodles will work just fine. However, if you have like $30 and can grab a pasta maker… doooo it!! It’s sooo worth it and really a lot easier than I thought.
This recipe is easy to follow and simply deelicious. The luscious noodles mixed with the flavorful broth and tender veggies combine harmoniously into an instant classic. It’s hibernation season folks. Make this, hunker down and enjoy! 🙂
- Begin by melting butter in large stock pot over medium high heat.
- Add chopped vegetables, garlic and season with salt & pepper. Stir, reduce heat to medium-low, and let simmer until vegetables become tender.
- Sprinkle in flour over veggies and stir to coat. Add baby spinach, Italian seasoning, and red pepper flakes. Stir well until spinach is wilted.
- Add chicken broth and water to vegetable mixture. Add bay leaves, shredded chicken and cover and let simmer for approximately 1 hour.
- Then turn up the heat, bring soup to a boil and add desired noodles. Cook about 5-7 minutes or until noodles are tender.
- Remove bay leaves, serve immediately & enjoy!