I don’t know about you folks, but here in Galway, we’ve been inundated with colds and flu over the past few weeks. The damp, dark evenings of an Irish winter really do take their toll, don’t they? That’s why this Chicken Noodle Soup has become a firm family favorite—it’s simple, nourishing, and perfect for keeping everyone’s tummies warm.
Not only is it ready in just 30 minutes, but it’s also a one-pot wonder that makes life a little easier. My kids love taking it to school in their thermos, and I love knowing they’re enjoying something wholesome and comforting during these chilly, rainy days.
Why You’ll Love It
- Packed with seasonal veggies: A perfect way to use up bits and bobs from the fridge.
- Nourishing proteins: Keeps you full and supports immunity.
- Versatile and convenient: Great for lunch, dinner, or packed for school.
This recipe is all about comfort, simplicity, and nourishment—a little warm hug in a bowl during the grey November days. This delicious served with my 3 ingredient bread rolls.
I’d love to hear from you! What are your favourite cold-and-flu remedies- comment below—I’m always looking for new ways to keep the family healthy this winter.
Chicken Noodle Soup
Equipment
Ingredients
- 2 tbsp cooking oil
- 1 onion peeled and finely diced
- 2 sticks celery washed, finely diced (200g)
- 2 carrots washed, finely diced (200g)
- 2 fat cloves garlic finely chopped (add more if you wish)
- 1 bay leaf
- 2 chicken breasts -each sliced into 3
- 1.5 litres hot chicken stock boiled filter water & chicken stock powder
- 75 g dried spaghetti broken into small pieces
- Salt and pepper to taste
- Chopped parsley or coriander to finish – optional
- Optional extras- 1 inch ginger finely chopped- add with the garlic
- Swap chicken breast for skinned bone in chicken thighs- get more goodness from the bones.
- Swap chicken stock for bone broth
Instructions
- Sauté onion, celery & carrot in oil. Add garlic, bay leaf & chicken. Pour in hot stock (filtered water + stock powder). Simmer 10 mins, remove & shred chicken. Add spaghetti, cook until al dente, then return chicken. Season & serve with herbs.
- Storage: Keeps 3 days in the fridge or freeze up to 3 months.
- Tip: Warm your thermos with boiling water before filling to keep soup hot until lunchtime!
