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My “Sort of” Homemade Chicken Noodle Soup

February 5, 2012

My “sort of” Homemade Chicken Noodle Soup

I’ve had two sick littles. For the past week, I’ve been up at all hours soothing and medicating some very cranky feverish kids. The plague entered our house last weekend and is just now making it’s true exit. Good Riddance!

We spent a lot of time laying around in sweats and and went through about three boxes of kleenex. Morgan kept sister entertained by sharing his favorite dinosaur book. I love it when he “reads” to her.

Poor bug! This one is for all of you who tell me that my kids never take a bad picture 🙂

I have to give a shout out to the immune boosting benefits of extended breastfeeding. The bug is nearly two and this is her third illness. Not bad! Fortunately, my mom was here for a few days and we had three adults taking care of two sick kids. That meant one of us could run to the store or prepare a meal.

I made my “sort of” Homemade Chicken Noodle Soup before my mom left for the airport. It comes together quickly and tastes like you slaved.  If your grocery store has pre chopped celery/onion mix it is even easier to prepare. In a pinch, I’ve also used matchstick cut carrots to streamline preparation but I really prefer the taste and texture of a good organic carrot that has been peeled and chopped at home.

Ingredients:

1-2 Tbs olive oil

2 cloves garlic (minced or pressed)

4-6 med to large carrots peeled and sliced into coins

1-2 stalks celery chopped

1/2 cup minced onion (or leave it out if the kids object)

8 cups Chicken Stock (I prefer organic)

Rotisserie Chicken

1/2 cup fresh parsley (finely chopped)

4 bay leaves

1 pkg egg noodles

Salt and Pepper

Directions:

In a large stock pot, heat oil over med heat. Saute garlic 2-3 minutes. Add onion, carrots, and celery and saute until tender and slightly caramelized– 6-9 minutes.  Meanwhile, remove chicken meat from the bone and chop or shred to desired size. Discard skin and bones. Add chicken stock to pot with bay leaves. Add chicken meat. Bring stock to a boil and add egg noodles and cook according to package directions. When noodles are tender, add parsley.* Remove bay leaves and serve.

* If your kids object to the parsley you can add it upon serving to individual bowls.

Interestingly enough, the garlic and pepper in the broth act as an anti inflammatory–thinning mucus and helping us to breathe. The carrots provide a vitamin boost, which can be increased by adding some dark greens or sweet potato chunks if you prefer.  We served it with some Vitamin C packed juice for the kids and good old fashioned oyster crackers for comfort.

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