When I’m sick, the first thing I crave is
sugar chicken noodle soup, and boy am I sick! I’m talking sinus infection, ear infection, can’t breath out of my nose sick. And since I spent the last weekend indulging in margaritas and tacos-galore in Mexico, I figured it was time I whipped up a batch of my homemade chicken noodle and tried to nurse myself back to health.
My mom used to make chicken noodle soup on the regular and as a kid, I longed for the canned Campbell’s crap because hers was loaded with veggies. Nowadays, the vegetable soup is just what I need, but alas, I still crave the good ole’ classic chicken noodle when I’m feeling under the weather.
Classic Chicken Noodle Soup
24 ounces chicken breast (fresh or frozen and thawed)
1- 8 ounce package of egg noodles
2 quarts chicken broth or stock
1/2 of a medium yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
Start by boiling your chicken in water until done (the center of the chicken will be white) then transfer to a cutting board and chop the chicken into bite sized pieces.
While the chicken is boiling, heat a large, oiled stock pot over medium/high heat and add your mirepoix (fancy term for chopped onion, carrots and celery). Add the basil, oregano, salt and pepper and sauté your mirepoix until the onions are translucent and fragrant.
When the veggies are ready, slowly pour the chicken broth or stock into the pot and increase the heat to high. When the broth begins to boil, reduce the heat to medium/low, bring the soup to a simmer and add the noodles.
*If you’re like me and hate chopping veggies, Trader Joe’s has a pre-made mirepoix mix and it’s the perfect amount!