Fall is in full swing, and winter is on it’s way. Actually, it’s already arrived for some parts of the country! When it’s cold outside, we tend to yearn for comfort. Blankets. Warm fires. Our favorite movie. And the ultimate comfort food…chicken noodle soup.
My kids love comfort food (who doesn’t?), and recently, my kids were feeling colds coming on and asked me for chicken noodle soup. They’re not fans of canned (or boxed, which is what we usually have on hand for emergencies). Can you blame them? Homemade is so much better.
Why chicken soup is so healing is a mystery. It’s not really known why it has healing powers. It could be just the fact that it’s the ultimate comfort food; or that it’s steamy goodness clears congestion; or that the broth provides much needed hydration; or possibly it’s a combination of chicken, broth, vegetables and spices.
I do know one thing…it’s delicious and good for you!
This recipe is so easy, I usually just make on the fly. I recently posted a picture of the soup I made for my kids on my Facebook page and realized that I should write it down…and here it is!
Hearty Chicken Noodle Soup
Cooking time: 40 minutes
Serves 6 people
1-2 chicken breasts
12 cups chicken or vegetable broth
12-16 oz package homestyle noodles (I use extra wide Amish noodles because they used the least ingredients)
4-5 carrots
4 celery stalks
1 medium yellow onion (optional)
2 tbsp grass-fed butter, avocado oil or Earth Balance
2 tsp poultry seasoning, ground
2 tsp poultry seasoning, dried (not ground), or Herbs de Provence, or here’s a recipe to make your own (you can grind this too)—> Poultry Seasoning
2 tbsp flour (of choice…I use all-purpose gluten-free)
2 bay leaves
fresh ground pepper to taste (freshly ground really adds flavor, or if you don’t have a grinder, you can add the unground peppercorn and remove it before serving. Regular pepper works too:))
sea salt to taste
Add the broth to a pot that’s at least 4 quarts or more, and bring to a boil. (If using a 4 quart pot, add about 3/4th’s of the broth to have room for the rest of ingredients and reserve the rest in the event that the liquid reduces). Add the chicken and boil until done, usually about 15- 20 minutes, adjusting the cooking temperature to medium or medium-high as needed. You can also cube the chicken prior to boiling to shorten cooking time or use chicken tenders (I usually cut the breasts to make them smaller).
While breasts are cooking, slice the vegetables. You should have about 4 cups of vegetables.
Melt the butter (or oil of choice) In a skillet on medium over high heat, and add the sliced vegetables. Cook for 5minutes, stirring frequently. Then add the spices, salt, and pepper, and cook for another 10-15 minutes until vegetables are soft. Stir the flour into the vegetables and cook for another minute or 2. You’ll add the vegetables to the broth once the chicken has been removed to be shredded.
Once chicken is done, remove it from the pot and add vegetables and seasonings to the broth. (If you cubed the chicken prior to cooking, you can leave it in the pot and add the vegetables as soon as they’re done cooking.)
Shred the chicken and return to the pot and cook for approximately 10 minutes, then add the noodles (I typically use about half to three-fourths of the package) to the pot and cook according the the directions on the package.
Check noodles for doneness. Once they’re done, remove the bay leaves, spoon into bowls and enjoy!
Chicken noodle soup is very versatile, and you can add vegetables and spices to your liking. Flat leaf parsley and spinach or kale make great additions. Be sure to add them in the last 5 minutes of the cooking time.
***Use organic ingredients when possible.
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oxo,
