This post was originally published in January 2016
It’s that time of year again. The cold sets in as Old Man Winter hunkers down for another long season. Even though I’ve lived in the Midwest for over thirty years, I’ll never get used to the biting winds and negative degree temps. On the bright side, every winter provides a renewed appreciation for cozy slippers, heavy comforters and nice big bowls of steamy soup.
One of my favorite soups is the classic chicken noodle. It warms you to the core and gives your immune system that little helpful boost during the cold and flu season. Another thing that I like about soup is that it’s so versatile. You can make it spicy, sweet or savory. You can make your own broth or buy store bought. You can add your favorite veggies or whatever you have on hand. You can cook your chicken right in the pot or use leftover rotisserie chicken from the night before. You can use frozen noodles, dried noodles or even rice. Okay, you get the picture. It’s a no fuss dish. If you’ve never made chicken soup before, please try my easy chicken soup recipe and by all means, tweak it to your personal taste.
Ingredients:
64 oz. chicken broth (I like low sodium broth or homemade)
1 cup water
1 diced medium onion
2 crushed garlic cloves
5-7 carrots, peeled and chopped
3-5 celery stalks, chopped
2-3 cups cooked boneless, skinless chicken
Salt
Pepper
1 tablespoon dried parsley
1 package Reames Egg Noodles (found in the frozen food section)
*Note: You may also substitute cooked rice for the noodles
Directions:
Pour chicken broth and 1 cup of water into a large stock pot and heat to a rolling boil. Add the diced onions, chopped carrots, chopped celery and crushed garlic. Reduce heat to medium low and simmer vegetables for 5 minutes. Increase temperature to a boil and add the frozen egg noodles cook according to package instructions (approximately 20 minutes). Once the vegetables are tender and the noodles are cooked, add the cooked chicken along with one tablespoon of dried parsley to the pot. Add salt and pepper to taste. Serve warm with your favorite crusty bread. Enjoy!
Cook’s Tip: Soup freezes wonderfully, so make a huge batch and save some for later.
