Chicken Noodle Soup

It’s that time of the year where we all get each other sick. That’s a very “glass half empty” outlook. I just loathe Winter personally, but I guess it does have its upsides: thick stews, the first snowfall, gathering with friends and family, and the satisfaction you get when you cook up a steaming bowl of chicken noodle soup to repair your ailing body.

I haven’t been sick recently (I’m probably jinxing it right now), but after eating a bowl of processed chicken noodle soup last week, I wondered what it would be like to make my own.

It turned out really great.

I only have this one photo, so, sorry about that. The recipe is so stinkin’ easy, though, I hope you’ll forgive me for sparing you more photos of chopped veggies.

You’ll need:

  • 1 large chicken breast, cut into 1/2″ cubes
  • A bunch of egg noodles
  • 2 qts chicken stock
  • 1 can chick peas, rinsed
  • 4 carrots, diced
  • 1 large yellow onion,┬ádiced
  • 4 cloves garlic, minced
  • 4 celery stalks, diced
  • 1 bay leaf
  • A few sprigs of fresh thyme
  • Salt and pepper

Ready for how easy this is?

Pan on medium high. Add chicken (which you seasoned with salt and pepper), and brown it lightly. Add onion, carrots, celery, and a pinch of salt and cook for 5-6 minutes, or until the onions turn translucent. Add garlic and cook for a minute. Add stock, chick peas, thyme, and bay leaf, then turn stove on high. Once boiling, reduce the heat to a simmer, add the egg noodles, and when the noodles are tender, you’re done. You will of course be tasting for salt throughout the process.

That’s it. Brown the chicken, throw the veggies in, add stock and seasonings, add egg noodles and simmer until they’re tender.

The chick peas worked very well in this soup, by the way. I took my liberties adding them, and it paid off.



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