aka Chicken Noodle Soup
I came down with a pesty little cold the other weekend and I think this soup helped me feel better. It’s your classic chicken noodle soup, with short cuts. Below is a rough estimate to what I used and what I did to make soup that lasted a few days. When you’re sick, good food should be as easy as possible. Keep the extras in the fridge and heat up a bowl whenever you want to grub.
- 2-3 pounds of boneless skinless chicken breast
- 2-3 big carrots
- 4-6 stalks of celery
- 1 whole yellow onion diced
- a bunch of fresh parsley, chopped
- 3-4 bay leaves
- tons of black pepper and white pepper
- ground ginger and freshly ground ginger
- tons of minced garlic
- salt, duh
- 2 quarts of chicken stock (i may have used a little more, maybe add water to taste, more stock if you have it)
- wide egg noodles (almost the whole bag probably.. more or less to what you want)
Here’s what I did
I cooked the chicken separately in a pot with boiling salted water. It probably took like 8-10 minutes for me because I used a small pot and my breasts were big. I took the chicken out and let it cool, and diced it up and set it aside.
In a large dutch oven, I coated the surface with extra virgin olive oil and added in the carrots, celery, and onion. I tossed that around and added salt and pepper to taste. Once I saw that the veggies were starting to get glossy, I added the fresh garlic and ginger, along with the bay leaves. I tossed the pan around until the bay leaves became fragrant.
I then added the diced chicken and chicken stock. Add more water or stock if you need here. I brought it to a boil and added the egg noodles. More salt and pepper to taste. Whatever seasonings you want to add, start adding it now. Add your fresh parsley.
I learned that I should turn the heat off the soup a bit earlier on once I see the boil get stronger on the soup. Try not to overcook your noodles, but if you do, it’ll probably still be good.