September. My birth month. The start of fall. Some other third thing. It’s a great month in my opinion, and the start of fall means the start of having a lot of soups.

I’ve been wanting to do some more themed writings recently, so what I will do every day this month is make a recipe for a different soup. Every day. What will that mean for me? It means I have to find and cook a different soup 30 days in a row.

The goal is to get the current day’s soup posted here around noon, but because of work and time cooking, it may be delayed. I do still plan on making a different soup each day, and I do want to specify that I will not be making tomato soup, because that IS NOT A REAL SOUP. It’s a broth, or at the very least a dip for grilled cheese, and it’s just bad on it’s own. I will be making every soup except that one.

After all that said, welcome to Souptember.

Chicken Noodle Soup

What else to start with on Souptember 1st that chicken noodle soup. It’s a classic soup, good for a cold rainy day, or good to help out when down with the flu.

What you will need:

• Chicken Broth
• Carrots
• Olive Oil
• Celery
• Shredded chicken
• Onion
• Garlic
• Oregano
• Thyme
• Pepper
• Noodles

Earlier in the day, I went and cooked some chicken breasts to add to the soup. I decided to spice it up a bit, seasoning it with Creole seasoning. You’re welcome to add whatever spices you want to your chicken, that’s just what I went with.

Once it is fully cooked, shred it.

Set the chicken aside for later, and chop up carrots, an onion, and celery. I personally used baby carrots, half an onion, and I didn’t measure the celery, but it was close to the same amount of carrots in the end.

In a pan heat up 2 tablespoons of olive oil. Add the chopped vegetables and cook until soft. Add garlic.

Once the vegetables are softened, add the broth, thyme, and oregano and bring to a boil. About 5-7 minutes.

Add the noodles and bring to a boil again. At this point, I ran out of broth and needed more liquid because the noodles were soaking it up, so I added a glass or two of water to it.

Add the chicken shreds. I only added about half of what I cooked, and the rest I can use for future soups. Cook and stir for 5 more minutes until the chicken is warm. At this point, add salt to taste, or do what I did and add more Creole seasoning to the soup, adds more salt and some mild spiciness.

And there you go: soup! I added crackers to mine because I like the texture, but it’s personal preference. It tasted pretty good to me, and I have plenty of leftovers for future meals.

I think it’s a good start to Souptember, and I can’t wait to try more soups this month.

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Did you follow along with me? Have any soup tips or types of soups you want me to try this month? Let me know! See you tomorrow!