I understand most would think that with it being still summer, the temperature outside may just be a little on the “too hot” side for a bowl of soup. However, just because summer is still here doesn’t mean that we can’t feel under the weather and crave some chicken noodle soup.
Homemade Chicken Noodle Soup
A delicious homemade version of Chicken Noodle Soup cooked over the stovetop in just 30 minutes.
- 2 tablespoons olive oil
- ½ cup carrots, peeled and sliced
- ½ cup celery, sliced thin
- ½ cup yellow onion, peeled and diced
- 1 garlic clove, minced
- 4 cups low-sodium chicken broth
- ¼ teaspoon dried thyme
- ¼ dried oregano
- 1 teaspoon pepper,
- 6 ounces wide egg noodles
- 1 cup shredded cooked rotisserie chicken
- ½ tablespoon lemon juice
- salt, to taste
- Heat a large saucepan with 2 tablespoons olive oil over med-high heat. Add carrots, celery and onion and allow to saute for 8 minutes. Stir continuously. Add garlic and allow to saute an additional 2 minutes.
- Next add chicken broth, thyme, oregano and pepper. Bring to a boil, about 5 minutes. Check to make sure vegetables are softened, cook additional 2 minutes if not.
- Add egg noodles, stirring often for 10 minutes or until noodles appear thoroughly cooked.
- Throw in rotisserie chicken, lemon juice and a pinch of salt. Cook an additional 2 minutes so that chicken combines with broth. Serve.
I always purposely plan meals that I know my husband or children will not eat on days when they aren’t home so that I may enjoy them for myself. It’s totally worth it, even if cooking what could be considered a big meal for just one individual sometimes doesn’t seem like it.
No one in this house likes tuna fish but me. Actually, I don’t think I’ve met a kid who likes tuna yet. But this is a meal that I can remember my mom making every once in awhile. Definitely not the same recipe, but the same concept is there.
Aside from waiting for your egg noodles to cook, this entree really doesn’t take long to make. And I love the fact that instead of traditional tuna noodle recipes that use cheddar cheese, you’ll be using parmesan. It gives the meal a lighter taste to it so you aren’t left feeling heavy and full when finished. That’s always a good thing 🙂
Creamy Tuna Noodle
- 6-ounces wide egg noodles
- 1 cup cooked sweet peas
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- 5-ounce can solid white tuna
- ¼ cup fresh grated parmesan cheese
- Bring a large saucepan full of water to a rapid boil and then cook egg noodles accordingly.
- In a medium saucepan over med-high heat, add butter and stir until it has melted. Add onion, garlic and black pepper; stirring frequently until combined well. Next add milk. Continue stirring frequently and allow to cook until sauce has thickened and is bubbling. Remove from heat, adding both tuna (drained), cooked peas and parmesan cheese. Stir well.
- Add tuna sauce to your large bowl of drained egg noodles. Combine well until all noodles appear to be lightly covered with tuna sauce. Serve warm.