chicken noodle soup
May 2, 2012 § 3 Comments
Last week a yucky stomach bug made its way though our house, and my little one and I have both been dealing with allergies and head colds. When anyone around here gets the slightest hint of an illness, I break out the chicken noodle soup recipe I’ve been perfecting the last couple of years. I don’t think I’ve stumbled into any new territory here, and I’m sure part of it is in my head. But they say chicken soup can cure a cold and as for this family: as soon as the mirepoix hits the sizzling olive oil and those delicious smells begin to fill the house, we’re already feeling a little bit better. It’s the best homemade medicine I’ve found!
Chicken Noodle Soup
2 pounds chicken breasts
mirepoix: 2 cups celery, 2 cups carrots, 1 cup onion – finely chopped
3 and 1/2 containers (32 ounce) chicken broth
10 ounce bag wide egg noodles
Saute the chicken breasts in a large stock pot with a little olive oil. As it’s cooking, break the chicken into smaller pieces and season with salt, pepper, dried oregano and thyme. Remove chicken from pot and cool. In the same stock pot, season mirepoix with salt and pepper and cook in olive oil until soft, about 10 minutes. (I like to season as I go rather than wait until the end.) Shred the cooled chicken and return it to the pan with the veggies. Add 3 1/2, 32-ounce containers of chicken broth (112 ounces) and bring to a rolling boil. Add the egg noodles and cook until tender. Soup will continue to thicken and cook down over time, and additional liquid may need to be added when reheating leftovers.