Cold Season

With fall comes colds. We seems to get our fair share of them in our house. We have officially started our “cold season.” My husband and I are both sick with a cold/respitory thing that our son shared with us. Today we both tried our best just to make sure the basic needs were met for our kids. Everyone was fed breakfast, lunch, had a nap, ate dinner and an early bed time. No one got out of their pj’s except my husband who had to run to the store for more juice. In the midst of our illness I felt like we needed to have some homemade chicken noodle soup. There are lots of ways to make chicken noodle soup. I have tried my fair share of recipes. Since we mainly make it when we aren’t well I like to pack it full of as much Vitamin C as I can. Since I think knowing how to make Chicken Noodle Soup is one of those things you just need to know how to do I am sharing my pieced together recipe. This is one of those recipes that I stole a little from here, a little from there to make it what I wanted it to be. Hope you like it.

Chicken Noodle Soup

3 boneless skinless chicken breasts or 4 chicken thighs
1/2 box of Swanson broth
4 stalks of celery

4 carrots, peeled
1 medium onion
2 bay leaves
2 tbs of butter
2 black peppercorns
2 tbs of parsley
2 tbs of thyme
1 tbs of minced garlic
2 tsp of poultry seasoning
Noodles of choice- we have used egg, shells, and rice

(If you want a heartier soup- add 2 large peeled potatoes diced once the meat is cooked. See below)

Dump half a box of Swanson broth into a large stock pot with your chicken and add water. Add 2 of the chopped carrots, celery, bay leaves, and peppercorns. Add half of your onion (no need for this to be diced… just chop it up) add one tbs of parsley, thyme, garlic and 1 tsp of poultry seasoning. Bring your mixture to a slow boil and cook until the chicken is done. Once chicken is cooked, chop it up (If you used thighs, remove skin and bone and any cartilage) and set it aside. Get a new stockpot or a new bowl and a strainer. You want to strain your broth into a bowl so you can clean out your stockpot to re-use it or strain your broth into a new stockpot. Throw away all the veggies & bay leaves that you just cooked with raw meat.

In the meantime, add your butter and the rest of your un- used veggies to a skillet and stir for about 10 minutes or until the onion is translucent. Add your cooked chopped chicken, veggies (with the butter that is left) and the rest of your seasonings along with your strained broth back to the stock pot and cook until the veggies are cooked through. Salt and pepper to taste. Once they are cooked you can add your noodles and cook according to the directions on the package.

If you chose to add the potatoes, add them in once the chicken is cooked.

I will give you one more suggestion. I wasn’t able to add this to tonight’s batch of chicken noodle soup because I was out. If you puree a head of steamed Cauliflower and add about 1/4 cup to a 1 cup of the puree to the soup broth- add it when you add your fresh veggies and cooked chopped chicken- it will give you a an added boost of Vitamin C and the best part is you can’t taste it. 🙂 (Well, for me it is the best part because I am not Cauliflower’s biggest fan).


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