The Best Garlicky Chicken Noodle Soup

This soup is the best if you're feeling under the weather or a little glum. Some days RV life can get the best of us, but this comforting chicken noodle soup will hit the spot!

As seen in our video, "Living in an RV During an Arctic Blast"

The Best Garlicky Chicken Noodle Soup

INGREDIENTS

1 large yellow onion, chopped
3 stalks celery, chopped
1/2 bag frozen carrot slices (or 3 medium carrots, sliced)
3-5 garlic cloves, crushed
3 large frozen or fresh chicken breasts (can use dark meat if preferred)
2 bay leaves
8 cups filtered water (more or less depending on consistency preference) 

1 tablespoon Better Than Bullion Roasted Garlic 
1/2 package egg noodles (add more if desired)
2 teaspoons olive oil or butter
1 to 3 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
1/2 teaspoon dried oregano
1/2 teaspoon powdered garlic
1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

1. In a soup pot, pan sear chicken breasts in olive oil. Season with a sprinkle of salt, pepper, oregano, red pepper flakes and garlic powder. Set aside once chicken is browned and seared.
2. Sauté onions and celery in the same pan over medium heat. Add a tablespoons of olive oil or butter if needed. Add crushed garlic cloves, and sauté until vegetables fragrant and lightly softened, 3 to 5 minutes. Add a pinch of salt and pepper if needed.
3. Add half the water and Better Than Bullion, and stir. Add the bay leaves and season with salt and pepper if needed (always taste as you go!) 
4. Add a dash of oregano and crushed red pepper if desired.
5. Bring to a simmer, then cover and reduce the heat to low and simmer for 30 minutes. Leave the lid slightly off to ventilate.
6. Once cooled, cut the chicken into cubes and add back into the pot. Add frozen carrots and bring back soup back up to a low simmer. 
7. Add the pasta, along with more water as desired. Simmer for 7-8 minutes or until noodles are just underdone. Turn off the heat now and let the pot sit. The residual heat will cook the noodles the rest of the way. 
8. Taste the soup and add salt and pepper as needed.
9. Once cooled for 10-15 minutes, remove the bay leaf. If a thinner broth is desired, add water. 
10. Ladle into bowls and serve with a crusty bread, or spoon into jars and give to someone special.

Note: I made my soup in my RV kitchen with a soup pot and my propane stovetop. This entire recipe can also be done in an Instant Pot with the sauté function, on a Coleman Camping Stove, or a Cast Iron Dutch Oven over a campfire.