Apparently it is winter in Utah. Yes, I know we have first and second winter, but do we need third winter? Digging out my heavy winter sweater and boots to wear yesterday was not enjoyable. I mean honestly, I just finally painted my toes, which for me is a big deal! Of course, given that everyone I know has been sick during the past 2 to 3 weeks, it makes sense; however I naively assumed these were “Spring-Time Colds”. Seriously, laws need to exist that ban colds after February, okay colds anytime of the year. This particular virus made its way through the local Police Department where my stepdad Bill is Police Captain. Thankfully he was kind enough to share it with my mom and baby niece. Do I regret holding Isabella while she was sick? Well, only kind of, but that is because Lynden picked it up from me a few days later.
Truthfully that entire household has been sick on and off since January. Name a common communicable disease (not of the STD variety) and chances are someone in that home has had it during the past five months. Baby Girl and Mama Bear had RSV. All the women in the home had bronchitis. Bill brought home strep. Three of the four adults had pink eye. My mom has had several sinus infections. Plus there was a nasty food poisoning incident. Really, the best thing for them is to burn down the house.
In our household, we have been fortunate enough to escape most of the aforementioned illnesses. Of course, we still have had a fair share of the sniffles. This past fall and winter has done one thing, helped me to perfect my Chicken Noodle Soup recipe.
I know, I know Chicken Noodle Soup and the sniffles are the worst cliques ever! In fact years ago when I developed Mono a doctor actually told me to just go home and eat Chicken Noodle Soup. As an adult, I do appreciate the sentiment behind the suggestion, but having blood work to confirm my illness would have also been appreciated. I missed almost two months of my sophomore year of college; not beneficial to my GPA, Microeconomics is a challenge on a good day! Sorry, as always my rant is over.
As I was mentioning before, these past few months have allowed me to perfect my Chicken Noodle Soup recipe. True, anyone can throw together this soup. Furthermore, it is found in almost every restaurant and soup isle. Still, nothing beats homemade.
To begin cover 4 chicken thighs, about 1.5 lbs. This is the secret to delicious chicken noodle soup! Trust me, use thighs and not chicken breasts.
Once the chicken is cooked, shred it up. After I put all of it back into the pot. Why you ask? Simple, that fat is full of flavor.
While I let the fat, bones, and meat add more flavor to the broth I chopped up my vegetables. For basic Chicken Noodle Soup I use onions (prechopped), celery, and carrots. Speaking of carrots, Duke thinks every carrot in the house belongs to him.
Once all my veggies are diced, I remove the broth and chicken. In the same pot I gently sautéed the onions and celery until transparent; you know the drill.
After sauteing the onions and celery I added in the carrots to cook for about a minute. Then, I returned the chicken and half of the “stock” back to the pot. For extra liquid I add chicken broth from the can. Do I care? No, it gives it a good flavor. Before letting the soup simmer for 30 minutes to an hour, I seasoned it. This step right here is, in my opinion, what makes or breaks Chicken Noodle Soup.
Once the soup simmered for about 30 to 40 minutes, I added in my noodles. Do I just not make the prettiest Egg Noodles? It is so easy to make too! Really, I gather my ingredient from the grocery store, open it, let it thaw for 15 minutes and depending on time either add it to the soup or cook it separately. See, easy! The only ingredient you need, precooked egg noodles from the freezer section at the grocery store; yes I just shared that tip!
Okay, so technically these photos are from about two month ago; but I really did make chicken noodle soup for dinner two weeks ago! Why am I admitting this? Because tomorrow I hope to share another soup recipe, and when I do you will see a photo of “fluffy Lily.”
Final step, serve with a piece of bread or grilled cheese and ENJOY!
- 4 Chicken Thighs (About 2 lbs total)
- 3 Cups Water
- 1/2 Cup Diced Onion
- 1/2 Cup Diced Celery
- 1/2 Cup Diced Carrots
- 3 Cans of Low Sodium Chicken Broth
- 3 cloves Garlic
- 1/2 Tsp Dried Parsley
- 1/2 Tsp Rosemary
- 1/2 Tsp Thyme
- 1/4 Tsp Turmeric (Optional)
- 3 Bay Leaves
- Salt and Pepper to Taste
- One package frozen egg noodles
- Cover chicken thighs with water and boil until cooked, about one hour.Shred the chicken, and keep the liquid as reserve.
- Sautee celery and onion in a small amount of olive oil until transparent.
- Add carrots, chicken, 1 cup of stock reserve, and 2 to 3 cans of low sodium chicken broth the th pot.
- Add seasoning and garlic to the soup and simmer from 35 to 60 minutes.
- Follow instructions on package of egg noodles, thawing if needed. Either cook with the soup, or if you are short in time add to a boiling pot of water.
- Continue to cook until the eggs noodles are completed.