Isn’t it the worst when one day, all of the sudden, out of no where, your throat starts hurting like mad… and then it continues to burn for like 3 days straight until you start losing your voice. Yeah, I hate colds and sore throats and this last one has been a killer (but lets not whine about it because life goes on, right). I think I’m finally getting to the end of it though. Don’t you just wish you were sitting next to me right now :)?
What are the first things on the menu on sick days? Fruit smoothies, Ricolla cough drops, ice water, more ice water, chocolate (because chocolate is the cure for everything) and of course chicken noodle soup. Isn’t it just one of those things that you always remember having growing up when you were sick (and Sprite; recently I was told by my kids’ Pediatrician that Sprite can make things worse – oops. But it tastes so good when your sick.) Even though I wasn’t feeling great, I knew I needed chicken noodle soup so I decided to make a simple version (the most labor intensive part is veggie chopping and could we really even label that as labor intensive or more stress relieving?). I’m telling you though, it’s a good thing that I made dinner. I asked my husband to get the kids a snack, they requested crackers with cream cheese. I walk into the kitchen and he’s spreading shortening on crackers (he thought that stick of shortening in the refrigerator “looked exactly like cream cheese. It’s in the same packaging and everything.” Then he went on to claim “they still would have been good anyway.” Dangerous things happen when he walks into the kitchen :). It gave me a good laugh for the day at least.
This soup is a classic and even hearty chicken noodle soup that takes minimal effort yet yields tender chicken, soft veggies and delicious results. This recipe is one you’ll want to have handy for cold winter days, the not feeling so fabulous days, the hectic days and of course any day you just want an easy and satisfying meal. Just be warned, once you make homemade chicken noodle soup, you’ll never buy it canned again.
One of my favorite sides to serve with this is warm from the oven, homemade white bread with whipped butter for a complete homestyle meal. Enjoy!
(note that the soup has a little more broth than pictured – I just took a little out so you could see the goodness of the soup)
- 1 1/2 lbs boneless skinless chicken breasts
- 5 medium carrots, peeled and chopped (1 3/4 cups)
- 1 medium yellow onion, chopped (1 1/2 cups)
- 4 stalks celery, chopped (1 1/4 cups)
- 3 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth (3 - 15 oz cans)
- 1 cup water
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp celery seed, finely crushed*
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 3 1/2 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- Saltine crackers or parmesan cheese, for serving (optional)
- To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
- Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
- *I just crushed the rosemary in the palm of my hand then for the celery seed, I placed it in a ziploc bag and crushed it with the flat side of a meat mallet.
- Recipe Source: Cooking Classy