Chicken noodle soup
I think the key to making this so much better than canned soups is to avoid overcooking the chicken. You can use boneless or split breasts on the bone. The latter will give you more flavor, but it’s also more work.
1 large chicken breast
2 Tablespoons Olive oil
1 teaspoon sea salt
½ large red onion or Vidalia onion
1 clove garlic, minced
6 cups low-sodium boxed chicken broth or boxed chicken stock
2 celery stalks, sliced
3 carrots, sliced in coins
½ teaspoon pepper
1 teaspoon thyme
2 teaspoons parsley (or 1 teaspoon rosemary)
2 Bay leaves
½ pound small pasta (small shells, elbows, or orzo)
optional: fresh parsley or basil
Add olive oil to a large soup pot or Dutch oven and add the chicken breast. Cook on medium-high heat and told one side is browned. Flip and cook on the other side until browned. Then removed from the pot.
Add the onion and sauté until translucent. This may take 4 or 5 minutes. Add the garlic and only cook another minute. Then add the broth or stock and the vegetables. Add the spices.
Bring to a boil and add the raw pasta. Simmer until pasta is nearly done. While this is happening, cut up the chicken meat (that has cooled the bit) into bite-size pieces. When the pasta is nearly done, add the chicken pieces.
When the chicken is done, remove bay leaves, top with fresh parsley or basil, and serve.