Tuesday, August 21, 2012

Chicken Noodle Soup

I know what you're thinking, 'Soup! In this heat?'
Hear me out...
Ryan has been sick, it's the flu or some kind of bug and it breaks my heart to see him so down and out.
I've been doing my best to make him feel better, trying to keep him hydrated and giving him medicine.

I decided on Saturday that I would make a batch of homemade chicken noodle soup. Sure, I could of just cracked open a can and heated it up, but seeing him so down, I thought maybe making it from scratch and throwing a whole lot of love into the pot would help cure him.
He's not 100% yet, but he's getting there.
It may just be time, or it may be the soup.

If it's too hot for you to think about soup right now, keep this recipe in your back pocket for a few months from now when cold and flu season kicks in.
This soup is comforting to the heart and soul, there is nothing better than a hot bowl of chicken noodle soup when you're feeling low.

Chicken Noodle Soup - Adapted from Budget Bytes

Serves: 8

2 tbsp olive oil
2 small onions - diced
3 cloves garlic - minced
3 carrots - diced into small pieces
3 stalks celery - diced
1 boneless, skinless chicken breast (original recipe called for bone in, would definitely lend more flavour to the broth but boneless was what I had on hand, broth still had great flavour!)
1 tbsp fresh basil - chopped (or 1 tsp dried)
1 1/2 tbsp fresh parsley - chopped (or 1 tbsp dried)
1 tsp fresh thyme - chopped (or 1/2 dried)
1 whole bay leaf
2 tsp black pepper
6 oz spaghetti
8-10 cups of water

In a large pot heat olive oil over medium heat, add onion and garlic. Cook until onions start to soften, add in carrots and celery, saute for 5 minutes or until carrots soften slightly, turning heat down if necessary.

Add the chicken to the pot along with the basil, parsely, thyme, bay leaf and black pepper. Add 8 cups of water. Cover pot with lid, bring to a boil over high heat then reduce heat to a low and simmer for one hour. Keep an eye on it to make sure it keeps a steady simmer, if the heat is turned down too low and is not simmering, the chicken won't shred easily.

After an hour, take the chicken breast out of the pot and onto a cutting board. With two forks begin shredding the chicken.

Season the broth with salt, start with 1 tsp and taste and adjust to your liking. I only used 2 tsp in total. Bring the heat back up to high and add noodles, I used spaghetti and broke it up into smaller pieces. Feel free to use whatever pasta you like. Cook for 6-7 minutes, until tender and then add the shredded chicken back in. Add 2 - 3 more cups of water to the pot, to account for evaporation and absorption from the noodles. Taste and adjust seasoning.

Serve and Enjoy!

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