My oldest has had the sniffles this week and has been generally looking pretty worn out. She asked me today if I would make her some of that soup that makes her feel better. (Cute, right?) Anyway, I assumed she meant homemade chicken noodle soup, aka comfort food. I actually had some stock I needed to use, and some shredded chicken on hand, so I said yes! I did have to make a quick trip to the store to get carrots and celery, but it is Sunday and a solo trip to the grocery store felt a little like therapy, honestly. Bless that man of mine for keeping the kids home.
We ate the soup tonight, it literally takes about 25 minutes to throw together, and it was perfect on this rainy-ish, chilly-ish October night. I found the recipe on 100daysofrealfood.com but changed a couple of things, as always. Everyone chowed down, with smiles on their faces. My husband added hot sauce and my littlest picked the celery and pasta out by hand and ate every single bit of the soup, minus the carrots. Apparently she isn’t a fan of cooked carrots. Make sure and read this earlier post about how to make homemade stock for super cheap, and this post on how to make a whole chicken in a crockpot, because that is how I did it.
Recipe: Homemade Chicken Noodle Soup
Summary: Warm, belly-happiness on a cool fall night
- 12 cups chicken stock/broth
- 3 cups dry whole-grain noodles
- 8 carrots, peeled, washed and chopped
- 5 celery stalks, washed and chopped
- 2 cups cooked chicken, shredded or diced
- Salt & pepper, to taste
- 1 tsp each of Parsley and Thyme
- Bring chicken stock to a boil.
- Add dry whole-grain noodles to stock and cook according to pasta package directions.
- When there are 5 minutes left in the cooking time, throw in the carrots and celery.
- When there is about 1 minute left, add the cooked chicken to the stock so it can heat up thoroughly.
- Taste the soup and add salt and pepper and spices as needed.
- Serve warm and store the leftovers in the fridge or freezer.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Southern)