When I feel depressed, food is my cure. I love making something warm and delicious to ease whatever sadness I may be feeling. Yesterday, my choice of medicine was chicken noodle soup. I’ve been asked about the recipe before, so I figure it’s time to post it.
This is not TRULY homemade soup as I use a lot of purchased ingredients (including my broth). The nice thing is that this recipe is that it is an easy and fast way to make a comforting dish. I always serve this with buttered bread, and even though we both eat at least 2 bowls, this recipe provides meals for a couple of days. The other reason I love this recipe is that it is so easy to adapt to your own wants and needs.
2 TB butter
1/2 c. chopped onion
1/2 c. chopped celery
2 cloves garlic
1 pound chicken breast cut into bite sized pieces
6 (14.5 oz) cans chicken broth
2 – 4 c. water (depending on your own preference of how watered down you want it)
2 c. sliced carrots (I usually use frozen carrots as they are easier and cheaper)
2 c. egg noodles
1 tsp (or more) of dried basil1/2 tsp (or more) of dried oregano
1/2 tsp of poultry seasoning*
1/4 tsp of sage*
1/4 tsp of thyme*
1/4 tsp of rosemary*
*Note: I use a lot of spices as they are our personal preference. I know it seems like an odd combination, but it works so well. I originally started off just adding in basil and oregano, however, and it was also delicious that way.
1. In a large pot, melt butter over medium heat. Add in onion, celery, and uncooked chicken. Continue to cook over medium heat until onion and celery are tender, and chicken is almost done.
2. Turn heat to medium-high and add in chicken broth and water. Allow to simmer together, stirring occasionally.
3. Add in carrots, noodles, and all seasonings. Bring to a boil, then reduce heat and simmer 20-30 minutes before serving. Stir occasionally.