Homemade Chicken Noodle Soup has healing powers and in my house, with two sick toddlers and one tired mom (that’s me) I need all the powers I can get.
We’re bringing out the magic for today’s dinner, or lunch, or only meal you can possibly stomach with a cold.
Believe it or not, I’ve never actually made chicken noodle soup? Gasp!?! I know, but you see before when I was sick I lived in NYC and would literally dial the deli downstairs and have them send some up. One of the beauties of city living…
When I recently food poisoned myself (read about it here), I had much time to think while lying in bed. When I wasn’t thinking that I was dying I was thinking how getting food delivered, now that I live in Charleston, is no longer as easy as it was in NYC.
I knew the first thing I’d want to eat again, should I ever actually eat again, would most likely be matzoh ball or chicken noodle soup.
I got well. We went out for soup. Then my kids got sick…
The vicious everybody-gets-sick merry go round that happens this time a year is so brutal, which is why we’re talking delicious easy homemade chicken noodle soup. This recipe has magical powers (no unicorn tears required) because:
First and foremost it’s one of the easiest recipes I’ve ever made. You pretty much place it all in one pot, cook it and done.
Next, it will make a TON of soup. I do mean a ton! I have two freezer bags full in my freezer for the next sick cycle that should probably present itself shortly after the new year, and that’s after finishing off a huge container we kept in the fridge all week.
Third, it’s just plain delicious and exactly what you want when you can’t even think about food. It heals you in so many ways.
Since it’s that time of year where colds abound I’m giving you a dose of chicken soup for your kitchen and your soul. Go ahead and get ready by making up an easy batch of this recipe and if you survive the cold months without any illness then I highly recommend turning the fireplace tv on and curling up with a big bowl.
- 2 tablespoons Olive Oil
- 1 cup Carrots peeled and sliced thin
- 1 cup Celery chopped
- 1 cup Pearl Onions
- 4 Garlic Cloves
- 8 cups Chicken Broth
- 1 teaspoon Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 12 ounces Egg Noodles
- 2 cups Rotisserie Chicken or shredded chicken
- In a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm. Add the carrots, celery, and onions, and saute for about 10 to 12 minutes or until the vegetables begin to soften, stirring occasionally.
- Add Garlic to the stockpot and continue to saute for an additional 2 minutes.
- Pour the chicken broth, thyme, oregano, salt, and pepper, and bring to a boil. Allow soup to boil for about 5 minutes or until the vegetables can be pierced easily with a fork.
- Add the egg noodles and continue to boil the soup for about 10 minutes, or until the noodles are cooked through. Next mix in the chicken and any additional spices and boil for 2 minutes.