Soups. Stews. Casseroles.
Foods that evoke Winter Comfort. Foods that warm the heart and fill the belly. My favorite kinds of food…good ole’ Classic Comfort Food such as Old Fashioned Chunky Chicken Noodle Soup. I grew up eating “comfort food” on an almost daily basis on our family farm. “Farm to Table” meant fresh produce and eggs, farm-grown meats and kitchen-fresh cheeses. All the ingredients for classic, comfort food recipes. I try to eat and prepare meals that are both healthy and delicious, but sometimes these healthier versions don’t have some of the “comfort” ingredients. Cream, butter, and potatoes for example. So, sometimes, it’s just nice to enjoy a meal with no regrets and no guilt. Just good ole’ comfort.
During the month of January, I will share a weekly “Winter Cravings” Recipe and at the end I will put it all together in one convenient eBook with two bonus recipes. All free! Let’s get started shall we?
Old Fashioned Chunky Chicken Noodle Soup
I adore Chicken Noodle Soup. What I am really not a fan of is the canned variety with a slivers of chicken in an overly salty broth and mushy, skinny noodles. Sorry. Not judging you if that’s your thing. I just can’t eat that stuff. Especially when preparing a pot of homemade chicken noodle soup is so easy. I have a little secret about my soup that I think makes the total difference in taste. It’s not necessary, but the taste is definitely measurable. I prefer to use shredded rotisserie chicken. So this dish is perfect when you have leftover rotisserie chicken from the previous night’s dinner. Here is the recipe…. enjoy! xxoo, Barb
- 2 Cups Shredded Chicken, either Rotisserie Chicken, Roasted Chicken or Chicken Boiled in Stock (etc)
- 3-4 Cups Prepared Chicken Stock, depending on how much soup stock you prefer
- 1 Cup Dry White Wine (opt, use a cup of water if preferred)
- 2 Cans of Sliced Carrot Coins, drained
- 3 stalks celery, chopped
- 1 large white or yellow onion, chopped
- 1 cup sliced mushrooms (I prefer baby bellas or shiitake)
- 3 Cups Egg Noodles, uncooked
- 1 1/2 Tbs dried thyme
- 1 Tbs dried parsley
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons olive oil
- 2 teaspoons butter
- In a large pot, add oil and allow to heat. Add chopped onion, mushrooms and celery. Cook until transparent. Add chicken stock and wine, chunky shredded chicken and spices. Bring to a rolling boil. Turn down heat to medium high. Add salt and pepper, as desired. Add uncooked egg noodles and butter, and stir often while noodles are cooking. The starch from the noodles will allow the soup to thicken slightly. Once noodles are cooked (about 6-8 minutes) add more chicken stock if you prefer a thinner soup. Adjust taste with more salt and pepper, as needed.
- You can substitute a low-sodium broth if you need to cut back on sodium. I often make this soup if I have veggies in the bin I need to use, such as peppers and carrots. I have even added spinach and bok choy. You can substitute the egg noodles for wild rice or quinoa. Make sure both the rice and quinoa are pre-cooked, and add to soup at the last minute and cook just long enough to through.
I have a very exciting announcement!
I am working on something I am very proud to share and will be pouring my heart into.
I am working on a new eBook and it revolves around the way I personally cook in my home. You see – we rarely eat out. Eating out is more of a treat for us. Not because we can’t afford it or don’t want to, but to be honest I am a food snob and I just get super irritated when we spend a lot of money on food that is just “okay.” Plus, we are just home bodies. 😀 That said, I don’t “cook” long, drawn-out meals every night, either. I only cook a large meal about every 2-3 days. And I rarely cook on Sunday. (Strangely, my range doesn’t seem to work o Sundays. I can’t explain it.) Ha! I am sharing 30-days of recipes utilizing my “cook once, eat twice” concept. This eBook will be available hopefully at the end of January or early February. It will feature lots of printables, as well as (and I hope this part excites you!) a full grocery checklist that coordinates with the recipes. The grocery list will be broken down into a weekly grocery list and a bi-weekly list, for you to use according to how often you prefer to shop. It will be sold for only $3.99 and I will be giving away several free copies to some lucky Everyday friends. Stay tuned!
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MARY-ANN (FROM CANADA!) says
Thanks, Barb, for your great chicken noodle recipe! I will definitely be making this soon.
I agree with you! So often we go out to a restaurant and come away disappointed! We are also home people. We both love cooking and having friends over to enjoy dinner and the evening. It is just so much nicer being at home with friends at our table, enjoying some good conversation and food!
We live about 1 1/2 hours from the city and restaurants. So, we don’t do this too often as it is just so far — and, usually, the food just isn’t quite worth the trip! Ha! Ha!
I am really looking forward to your “Cook Once, Eat Twice” cookbook! I just know it will be great!
Have a blessed week-end! I am so happy I found your posts!View Comment
Sandra L, says
Reminds me of my grandmother’s Chicken Noodle Soup and the recipe is pretty close though I don’t remember her putting mushrooms in it. Nothing is better than a pot of soup or stew simmering on the stove on a cold winter’s day. My father wasn’t much of a cook but I don’t think a great deal of men where back in the late 40’s or early ’50. But it was a guarantee that the first snow he would be in the kitchen making he famous Creamy Potato and Leek Soup. We got hit was a storm over the weekend and it was the first thing I thought of when I saw the snow. I made a pot of Creamy Chicken Corn Chowder…and it was yummy. I will have to give your recipe a try next time I make soup.View Comment
I love Corn Chowder!! I usually add leeks to mine too so its funny you should mention your dad’s soup. My dad could barely boil water. 🙂View Comment
Chicken soup looks delish.View Comment
Yummy! This soup sounds so comforting! I have never thought of adding mushrooms to chicken noodle soup. I love mushrooms and so now I have to try this soup recipe! It sounds amazing!View Comment
Julie Pollitt @ Back To My Southern Roots says
What a delicious-looking soup! So many healthy things mixed in. This is a great soup for a cold day, and when you have a cold! Thanks so much for sharing the recipe!View Comment
Christina Makri says
It looks so delicious, perfect for cold winter days! Thank you for sharing at Sweet Inspiration Link Party 🙂View Comment
Shirley Wood says
This recipe is Featured at Merry Monday Link Up this week! We will be sharing on our social media channels. Thanks for sharing with us! We love good food too!View Comment