College Inn Chicken Soup Recipe
Do you want to make a delicious, hearty chicken soup that will warm you up on a cold winter night? Check this recipe out!
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Servings: 3
Calories: 60kcal
Equipment
- 1 bowl
Ingredients
- 1/2 packet egg noodles
- 1/4 sweet onion
- 1/4 cup diced coriander or celery
- 1 chicken breast
- 2 cups college Inn chicken broth
- 1 cup water
- 1/2 cup sliced mushroom
- 1/2 carrot
- salt and pepper to taste.
Instructions
Prep the veggies:
- Dice the onion, celery (or coriander), slice the mushrooms, and slice the carrot. Set them aside.
Cook the chicken:
- Add the chicken breast to a pot and cover with 4 cups of water. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes, or until cooked through.
Simmer the veggies:
- While the chicken cooks, prepare the broth. Drain the water from the pot after cooking the chicken. Add the chicken broth to the pot. Then, add the diced onion, celery, mushrooms, and carrots. Simmer for 10 minutes.
Shred the chicken:
- Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
Combine and simmer:
- Add the shredded chicken and egg noodles to the pot with the simmering broth and vegetables. Stir well. Season with salt and pepper to taste.
Cook the noodles:
- Simmer the soup over medium heat for 8-10 minutes, or until the egg noodles are tender. Stir occasionally to prevent sticking.
Serve:
- Taste and adjust seasonings if needed. Turn off the heat and let the soup sit for a few minutes before serving. Ladle into bowls and enjoy!
Notes
-
- You can substitute coriander for celery if you prefer a different flavor profile.Serve the soup with a crusty piece of bread for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.