I’m finally getting over the nasty cold that has been going around and starting to feel better. YAY for that, since it’s time to be planning for the holidays and the yummies that are ahead. My hubby was the one that gave me the cold but I’ve decided to forgive him and share with you the chicken noddle soup recipe that I made for him while he was feeling really yucky with it.
It’s rumored that chicken noddle soup is only giving us the placebo effect (depends on the study you look at, personally fresh veggies with herbs and chicken has to be good for you), but who cares if it makes us feel better while we’re eating it?! I used to love the Campbell’s chicken noodle soup (it’s what my mom served the whole time we grew up) but now I prefer the homemade kind with plenty of fresh veggies and herbs added.
For the base of this soup, I used about 12 cups of homemade chicken stock. Some people like to start soup with water but if you can use some type of stock, the flavors will just be so much more intense. Water tends to pull the flavors out of the food you add to season it, so by starting out with flavor, you just end up with more of it. Don’t let the idea of making chicken noddle soup scare you, because it’s actually very easy. And I will say that while eating it after simmering for about two or three hours is good but if you can allow it overnight in the fridge, the flavors just meld and are so wonderfully yummy the next day. Some people like celery in it but we don’t, so I leave it out. Add celery or whatever veggies you like for helping you feel better.
Just remember to add extra love when making a dish like this for helping someone to feel better. A little love can go a long way especially when you’re making up a wonderful, hot pot of steaming chicken noodle soup for helping to get over a cold (also works well for those that are feeling “blue”). Chicken noodle soup just has a way of warming the heart and soul while helping to make just about anyone feel better as they enjoy the steaming flavors.
P.S. Don’t forget to send donations for all those who need help that were in the path of Hurricane Sandy (making warm homemade Chicken Noodle Soup for all those effected would also be a great way to help).
Chicken Noodle Soup
2 large boneless, skinless chicken breasts – cut into 3/4″ chunks
6 to 8 oz. your choice of noodles (I like to use whole wheat fettuccine, bowtie, or shells pasta)
12 cups of chicken or veggie stock
1 tbsp. fresh thyme
1 1/2 tsp. dried oregano
1 tsp. dried basil or 1 tbsp. of fresh
1/8 tsp. ground cayenne pepper
2 bay leaves
1 1/2 cups sliced carrots
1 large onion, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
Brown chicken seasoned with salt and pepper in about a tablespoon of olive in large stock pot (chicken should not be fully cooked, this helps to keep it from overcooking and becoming tough). Remove and set aside. Add onion, garlic and carrots to the leftover oil and cook over medium-high heat until softened but not brown (add a little more oil to pan if you need it). Add noodles to the pot, turning to lightly toast before adding the chicken and herbs to the pan. Finally add the stock and bring to a boil. After boiling for about two minutes, turn the pot down to a gentle roil and simmer for at least two hours. Check the seasonings to make sure you have enough flavor and adjust as needed to fit your tastes. You can serve the chicken noddle soup immediately or refrigerate overnight to allow flavors time to meld (remove bay leaves before serving). Serve with crusty bread for dipping into the broth.
If your noodles seem to be absorbing a lot of the broth, you can add more stock while cooking to make sure that you have enough liquid.