chicken soup

Homemade Chicken Soup

There’s nothing quite as comforting as a pot of something savory and delicious simmering on the stove. Keep your pantry and fridge stocked with essential ingredients like onions, carrots and celery, along with a collection of earthy, zesty spices and seasonings. You’ll also need a rich and all-natural stock handy, such as Unsalted Chicken Stock. Simmered all day with chicken, vegetables and herbs and spices, a deeply flavored stock can bring a burst of savory warmth to countless dishes.

To help you embrace a cooler evening, try a recipe for a hearty classic loaded with tender veggies, chicken, egg noodles and robust flavor that puts this stock -- aka “liquid gold” -- front and-center.

Yep, you guessed it, Savory Homemade Chicken Noodle Soup. Nostalgic and nourishing, all you need is 10 minutes of prep time and 20 minutes cooking on your stovetop.

• 2 tablespoons vegetable oil

• 1 cup chopped yellow onion

• 1 cup chopped carrots

• 1 cup chopped celery

• 2 tablespoons McCormick Garlic, Herb and Black Pepper and Sea Salt Seasoning

• 1/2 teaspoon Ground Turmeric

• 1 pound boneless skinless chicken breast

• 64 ounces Unsalted Chicken Stock

• 2 cups uncooked medium egg noodles

• 1/2 cup frozen peas

Heat oil in large saucepan on medium heat until shimmering. Add onion, carrots and celery; cook and stir 3 minutes or until softened. Stir in seasoning and turmeric; cook 30 seconds until fragrant. Add chicken and stock. Bring to boil. Reduce heat; simmer, covered, 15 to 20 minutes until chicken is cooked through and tender. Transfer chicken to medium bowl; shred using two forks. Set aside. Stir noodles into broth; cook 6 minutes or until tender. Return shredded chicken to saucepan. Gently stir in peas. Sprinkle with parsley to serve, if desired.

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