Ryan and I love making soup in the fall an winter. We usually made some kind of soup or chili once a week. Naturally, the first day that felt a little like fall here in Chicago, Ryan and I made chicken noodle soup. Making homemade soup always seemed so difficult to me but its actually one of the easiest things to make! The hardest part is chopping the veggies! I received quite a few requests for the recipe when I posted on Instagram so I wanted to share that along with one of the other soup recipes that we absolutely love and recently made!
Chicken Noodle Soup
Chicken noodle soup is just good for the soul and there is nothing better than real homemade soup. This chicken noodle soup recipe is from one of my Moms friends but my mom makes it all the time. It’s actually really cute, my mom and her friends all use this recipe and make it for each other when they’re sick. It’s so easy and so yummy! You can also customize it to how you want with different kinds of noodles. If you have a big family or are feeding a few people I would definitely double the recipe because it goes fast!
1 tbs Unsalted Butter
1 tbs Olive Oil
2 Medium Onions Chopped
2 Medium Carrots Diced
2 Stalks of Celery Diced
1 tsp Fresh Ground Pepper
2 tsp Fresh Chopped Thyme or 1 tsp dried
4 12 oz can Chicken Stock (6 Cups)
1/2 Cup Dry Orzo (or any noodle of your choice – we use angel hair broken in thirds)
2 cups diced chicken (You can just bake chicken breasts and shred them up or shred up a rotisserie chicken
1. In an 8 quart stockpot over moderate head, melt butter and oil until foaming. Add onions, carrots and celery, and cook stirring occasionally until vegetables are softened, about 10 minutes.
2. Stir in pepper and half the thyme. Cook for several more minutes until edges of onion began to brown
3. Add chicken stock and bring to a boil. Lower head at simmer uncovered for 10 minutes.
4. Season with salt and remaining thyme.
5. Add orzo and simmer until tender about 3 minutes. Add chicken. Continue simmering until both are warmed through about 3 minutes.
Serves 4 – 6
Creamy Chicken and Mushroom Soup
Recipe courtesy of Damn Delicious
I want to start by saying that this recipe is not mine! It’s a recipe by Damn Delicious so I can’t take any credit for it but it is SO good and super easy. I’m not someone who loves or can eat super creamy things especially soups but this one is not too creamy at all! It’s perfect for a cozy fall day or a snowy winter night and also super filling!
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.
Serves 4 – 6