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.
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| 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
Directions
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.
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| A classic chicken noodle soup |
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