Friday, October 11, 2013

A short cut chicken noodle soup!

Nothing says comfort food like chicken noodle soup. This was the first food my mom would make when I was sick as a child. As I was laying in bed, I could smell the hearty broth and chicken cooking. The warmth of the savory broth and the chunks of vegetables always made me feel better. It became a tradition when I get sick. While at college with a cold or flu, being taken care of was not an option. So I found a shortcut way to make this classic and comforting soup. I changed it slightly from my moms version. But I am still convinced that this soup will cure any cold or flu. This is my go to soup, that I eat all week when I am sick. This recipe can comfort you too. The best part, it takes little to no time to make and tastes great. It is best with homemade chicken stock.

 Soothing chicken noodle soup

Chunky Chicken Noodle Soup

Serves: 4-6       Cook Time: 35 min       Prep Time: 15 min

  • 1 tablespoon grapeseed oil
  • 1/2 large onion, diced
  • 2 carrots, sliced
  • 4 stalks celery, slice
  • 8 cups chicken stock
  • 2 bay leafs
  • 1 rotisserie chicken, meat shredded
  • 6 oz dried egg noodles, cooked and cooled
  • 1/4 cup italian parsley, roughly chopped


Heat stock pot and add oil. When oil shimmers add onion and saute 2-3 minutes. Then add carrots and celery and cook 3-4 minutes more. Add stock and bay leaves. Let simmer until vegetables are cooked. Add chicken. At the last moment add parsley. To plate, place a small amount of cooked noodles in the bottom of the bowl. Then add enough hot broth to fill the bowl.

A classic chicken noodle soup

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