With cold season in full swing, one of my favorite things to make is homemade chicken noodle soup.  There’s just something about all the colorful veggies in a steamy broth that makes me smile.  For my version of homemade chicken noodle soup, I start with the “Holy Trinity Trio” of onion, celery and carrots.  Saute the veggies for a few minutes with a little olive oil.

Onion, celery and carrots: “Holy Trinity Cooking Trio”

What makes my chicken noodle fast, is that I use chicken stock/broth instead of water.  After working a full day at the market, I don’t have time to make my own stock for the soup.   Sprinkle the chopped chicken breast pieces with Everglades Seasoning.

Japanese Rice Noodles

Here’s where I like to get creative.  You can add any kind of pasta for your “noodles” or even rice.  This time, I decided to use some Japanese rice noodles I had in my pantry.   Add the noodles and cook for a few more minutes.

This is definitively one of those meals were everyone wants more.  Cold or not, I enjoy having eating soup anytime of the year.

Homemade Chicken Noodle Soup:

1 medium onion

2 carrots, peeled, diced

2 celery stalks, diced

1 garlic clove, minced

2 chicken breasts, diced

Everglades seasoning

44 oz chicken broth/stock

noodles

Start by sauteing the veggies with some olive oil.  Season chicken  with Everglades Seasoning.  Lightly brown the chicken pieces.  Add chicken stock and simmer for about 30 minutes.  Add noodles and follow package instructions.  Enjoy!

Are you a “soup person”? What’s your favorite soup?