Are you ready for something warm? I am! I know a lot has been made recently of Californians’ inability to deal with cold weather…If you haven’t seen this video, check it out for a serious laugh! It is pretty darn funny for a girl from Washington to watch a group of California kids mesmerized by a tiny bit of ice that had formed on the slide. It was like it was the coolest thing they had ever seen! Pretty funny for someone who used to have to put on snow pants for recess!
My mom used to make this soup (or a better version of it!) all the time after we had roast chicken or turkey – you can easily substitute turkey for the chicken! And this was my first try recreating it myself. I have to say it turned out pretty great, but something’s always better about having your mom make it for you
If you’re looking for something to warm your belly this evening, and possibly defrost you from sub 60 degree temperatures this old-fashioned chicken noodle soup is just what you’re looking for!
This soup is packed with lots of veggies and tons of chicken. You can use leftover roasted chicken or roast some up just for this. OR you can grab one of the pre-roasted chickens at the supermarket…shhh..no one will know!!!
I like keeping my chicken and veggies in pretty big chunks. It makes the soup feel rustic and homemade.
I love making my own chicken stock. Sometimes on the weekend I’ll get a couple pots going on the stove and end up with quarts and quarts of the good stuff. This recipe really works best with homemade stock if you can swing it, but in a pinch, the store bought stuff works too.
I’ve heard the flu is going around…have you caught it yet? I got my flu shot already, so so far so good! I’m washing my hands like a madman though! This soup would be perfect if you’re feeling the beginnings of a bug, but it’s pretty darn good if you’re perfectly healthy too!
One batch of this will last you though a few chilly evenings. One tip is, when reheating the soup on day 2, add a few fresh noodles. Another trick I learned form good ol’ mom and it really makes a difference !
Recipe: Old Fashioned Chicken Noodle Soup
- 4 cups chopped carrot
- 4 cups chopped celery
- 2 cups finely chopped onion
- 3 garlic cloves, minced
- 4-5 cups chopped, rosted chicken
- 8-10 cups chicken stock
- 2 cups dried egg noodles
- 2 tablespoons olive oil
- salt and pepper
- In a large pot heat 2 tablespoons olive oil over medium heat.
- Add onion, celery, garlic, and carrot. Sautee ove medium heat for 7-10 minutes, until soft. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add chicken and chicken stock. Bring to a boil and reduce heat to a simmer. Simmer 30-40 minutes.
- Add noodles and cook according to package directions.
- Serve immediately.