Welcome to Cooking For One Recipes! This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers. Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount of people you need!
Chicken noodle soup does a body good. It warms you on a cold day, helps you feel better when sick, and I don’t think I have ever met anyone that doesn’t like it.
I particularly like this recipe because it has few ingredients but still has great flavor. This recipe will make enough for 2 servings. I doubled it so that I would have lunch all week.
1/4 lb boneless chicken breast cooked and shredded
1/4 cup chopped carrots
1/2 medium onion chopped
1/4 cup chopped celery (I used 1/2 cup)
2 cans chicken broth
1/2 can vegetable broth
1/2 cup egg noodles
1/2 tsp dried basil
1/2 tsp dried oregano
tsp salt and pepper (add to your liking)
1/2 tblspn olive oil
1. Chop onion, celery and carrots.
2. In a large sauce pan saute chopped onions, celery, and carrots in olive oil on medium heat for about 5 minutes or just until tender. Add cooked chicken.
2. While the vegetables are cooking get out another pan and fill it with 6 cups of water and bring to a boil. Add noodles and follow instructions on bag for cook time. Drain and add to vegetables and chicken.
3. Add broth and spices. Let simmer on medium low for at least 30 minutes. If plan ahead, you could also let this simmer in the crockpot on low until you are ready to eat it.