Nothing tastes better on a cold winter’s night than a bowl of hot soup. It makes up quick and tastes delicious – belly-warming Chicken Noodle Soup.
I think soup is the ultimate comfort food. Add a chunk of homemade artisan bread and you could comfort yourself right into hibernation mode. Not to mention, with all the creeping crud going around, you can’t choose a better remedy than this.
I’ve had people request this soup to help cure a cold. I don’t profess to be a doctor but I can tell you that the herbs and spices in this soup do seem to help make you feel better. So that old wives’ tale about chicken soup for a cold may be more truth than folklore. And, heck, if it doesn’t cure it, at least you get a meal that will warm your soul.
Let’s make some soup!
[recipe title=”Chicken Noodle Soup” servings=”6″ time=”1 hour” difficulty=”easy”]
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 3 cloves garlic finely chopped
- 3 or 4 medium carrots chopped
- 3 stalks celery cut long ways then chopped
- 3 boneless, skinless chicken breast cubed
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1⁄2 teaspoon salt & pepper
- 4 (14 1⁄2-oz) cans chicken broth
- 2 cups water
- 1⁄2 8-oz bag egg noodles
Directions
In a medium stockpot, heat oil on medium heat. Add onions and garlic, stirring for 4 or 5 minutes. Add broth, water, carrots, celery, Italian seasoning, chicken breast, bay leaf and salt & pepper. Bring to a medium boil covered for 25-30 minutes. Add egg noodles and follow package cooking instructions while gently stirring. Cover remove from heat and allow to rest 10 minutes.
*Cooking notes*
Remove bay leaf and discard before eating.
