The BEST Chicken Noodle Soup

Like a warm hug, this ultra-chunky soup is peppered with chicken, corn, red bell pepper, onion, and garlic. All that flavor in a parmesan- and tomato-scented broth. Unbelievably easy and satisfying at the same time.  

This soup is SO good that my boys were fighting for the last little dribbles of it. Every speck of chicken and vegetables, and every drop of broth was devoured. Nothing makes me swoon more than cleaning an empty pot. Is that odd? I don't care if it is; that's how I roll.

And check this out - you can use ANY vegetable you want. I love the combination of sweet corn and red bell peppers, but I could have easily chosen green peas and green bell peppers. Or zucchini and carrots. Or frozen mixed vegetables. As you can see, the list goes on and on.

The BEST Chicken Noodle Soup

8 ounces egg noodles or yolk-free egg noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 red or green bell pepper, seeded and chopped
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil
Salt and ground black pepper
2 1/2 cups chicken broth
1 tablespoon tomato paste
1 cup frozen corn, keep frozen until ready to use
2 tablespoons grated parmesan cheese, plus more for serving
Fresh parsley leaves for serving, optional

Cook the noodles according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large stock pot over medium heat. Add the onion, bell pepper and garlic and cook for 3 to 5 minutes, until soft. Add the chicken and cook until browned on all sides, stirring frequently. Add the basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and stir to coat. Add the chicken broth and tomato paste and bring to a boil. Reduce the heat to low, partially cover and simmer for 10 minutes. Add the noodles, corn and parmesan cheese and cook for 2 minutes to heat through. Season to taste with salt and pepper.
Ladle the soup into bowls and top with parsley leaves, if using.
Serves 4