Around our house, this soup is the first line of defense against colds, headaches, and feeling under the weather. As soon as sniffles are heard, we gather the ingredients to get this soup going.
I consider this a “weeknight” chicken soup because the broth is not based on a homemade chicken stock, it just comes out of a box. The active preparation time for this soup is minimal, but the chicken does take time to roast and cool. If I know I am going to be pressed for time in the evening, I sometimes roast the chicken a day in advance.
Speaking of chicken, this soup is extra tasty if you use bone-in, skin on chicken breasts. Sure, boneless, skinless breasts work as as well, but I think the extra taste is worth some additional fat!
The noodles in this soup suck up lots of broth, so stick with simple shapes like shells or elbows that will hold up well. If you like your soup to have plenty of broth, you may want to add an extra container of chicken stock to the soup when reheating it the next day.
Yield: 12 cups
- ~ 1 lb chicken breasts (1 full chicken breast or two split breasts)
- 2 – 32 oz. containers Kitchen Basics chicken broth or unsalted chicken broth
- 2 – 4 Tablespoons olive oil
- 1 large or 1-1/2 medium white or yellow onions
- 3 – 4 celery stalks
- ~2 c. baby carrots or 2-3 peeled and trimmed carrots
- 1/2 c. GF pasta shells or elbows (I use Tinkyada brand)
- 3/4 teaspoon dried poultry seasoning
- 1/8 teaspoon fresh ground pepper
- salt – to taste
- optional: fresh thyme or parsley. I use them if I happen to have them around, but don’t purchase them just for soup.
- meat thermometer
- 8 QT or larger soup pot
- baking dish
- aluminum foil
Ingredient note: I love Kitchen Basics brand broth. I have tried some of the other GF brands out there, and I think this one tastes the best. It is carried in regular supermarkets, no specialty stores required. And for some reason the NO GLUTENS that they put all over the package always makes me smile.