So listen. Tonight was supposed to be chicken crust pizza night — but Mother Nature said absolutely not and dumped rain all over my plans. Fine. Chicken noodle soup it is. Except I wasn’t about to make some bland little hospital soup. Nope. We’re going smoky, we’re going cozy, and we’re going BIG.

What You’ll Need:

• 4 chicken breasts
• Olive oil (couple tablespoons, just enough to sear)
• 1 packet Kinder’s taco seasoning (the lime one — obsessed)
• 2 tsp smoked paprika (don’t be shy)
• 1 cup diced celery
• 1 medium onion, diced
• 1 big handful matchstick carrot
• 2 Tbsp adobo sauce (from a can of chipotle peppers — or more if you want extra smoky)
• 10 cups chicken broth (I did 10 cups water + Better Than Bouillon)
• 1 can Campbell’s Cream of Chicken with Herbs
• 1 whole bag extra-wide egg noodles
• Salt + pepper to taste
• Fresh parsley, chopped

How To:

Season chicken with smoked paprika + Kinder’s taco seasoning. Sear both sides in olive oil until cooked through. Remove and set aside. In the same pan, sauté onion, celery, and carrots in a couple spoonfuls of that glorious adobo sauce. (The smell? Unreal.) Transfer veggies to a big pot. Add broth + the can of cream of chicken with herbs. Bring to a boil. Add chicken back in, simmer ~10 minutes. Shred or chop your chicken smaller if you want. Toss in the whole bag of extra-wide egg noodles, plus parsley, salt, and pepper. Cook until noodles are tender. Taste test. Realize you should’ve added more adobo sauce. Add it anyway.

That’s it. Smoky, hearty, rainy day perfection.