Chicken Noodle Soup – Not for the Soul, But for the Flu

January 3, 2011

Chicken Noodle Soup

The weekend before Thanksgiving, as I was preparing my shopping lists and getting prepared for the holiday feast, I made a bit of chicken stock to use in my gravy and stuffing. The house filled with the wonderful aroma and had me craving chicken noodle soup. So after I portioned out what I needed for Thanksgiving dinner, I set aside enough to make a pot of chicken noodle soup for my husband and I to enjoy. Not content to only have soup, I used a leftover baguette and some frozen Velveeta cheese to make mini grilled cheeses for us.

Lucky for me, I froze a few bowls of the soup, because I knew they would go to waste in the refrigerator with the impending Thanksgiving feast. This past week, instead of enjoying my vacation, I’ve been in bed with the flu, and I have to say the chicken noodle soup does indeed make you feel better. I threw this soup together with a few things I had on hand, and since I had made the stock from various bones and part of the chicken with no meat, I sauteed a bit of chicken thigh I had left in the freezer to add a bit more protein to my soup.

Chicken Noodle Soup
About 6 servings

6 to 8 cups of chicken stock
1/2 pound boneless, skinless chicken thighs (or breasts), cut into 1/2 inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 to 2 carrots, sliced
4 to 6 ounces noodles
garlic oil, salt, and pepper

Season the chicken with salt and pepper. Pour enough oil in the bottom of a soup pot to cook the chicken in (around 1/2 tablespoon). Cook the chicken until just done, and remove from the pan. Add the onion and the celery, and saute until beginning to soften. Add the carrots, season with salt and pepper, and cook for another 2 to 3 minutes.

Add the stock and bring to a boil. Add the noodles, and cook at a minimum the time noted on the noodle package. Personally, I like my chicken noodle soup noodles a bit overcooked, so I add on another 5 or 10 minutes. Add the chicken back in toward the middle of the noodle cooking time. Taste and correct seasoning, and serve warm. Preferably with a grilled cheese or cheesy bread.

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2 Responses to “Chicken Noodle Soup – Not for the Soul, But for the Flu”

  1. i will have to try garlic oil sometime–thanks for the tip! hope you are feeling better 🙁

  2. Thanks! Feeling well enough to come to work, which makes me wish I were a tad sicker so I could be in bed 🙂

    The garlic oil is good – it gives just a hint of garlic flavor without being too much. If you try it let me know what you think!

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