Chicken Noodle Soup {Winter Cravings Part 1}

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?

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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

Chunky Chicken Noodle Soup

2017-01-03 23:55:54

A delicious, homemade chunky Chicken Noodle Soup loaded with lots of vegetables and a rich chicken stock broth.

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. 2 Cups Shredded Chicken, either Rotisserie Chicken, Roasted Chicken or Chicken Boiled in Stock (etc)
2. 3-4 Cups Prepared Chicken Stock, depending on how much soup stock you prefer
3. 1 Cup Dry White Wine (opt, use a cup of water if preferred)
4. 2 Cans of Sliced Carrot Coins, drained
5. 3 stalks celery, chopped
6. 1 large white or yellow onion, chopped
7. 1 cup sliced mushrooms (I prefer baby bellas or shiitake)
8. 3 Cups Egg Noodles, uncooked
9. 1 1/2 Tbs dried thyme
10. 1 Tbs dried parsley
11. 1/2 teaspoon poultry seasoning
12. 1 teaspoon salt
13. 1 teaspoon pepper
14. 2 teaspoons olive oil
15. 2 teaspoons butter

Instructions

1. 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.

Notes

1. 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.

By Barb Garrett, The Everyday Home

The Everyday Home https://everydayhomeblog.com/

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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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