Who doesn’t love a good old Chicken Noodle Soup? It’s pure comfort in a bowl.
Chicken Noodle Soup – It’s Good For The Soul
Chicken soup for the soul, is a real thing, right? Obviously, I’m not blazing any trails here with a recipe for chicken noodle soup. But it was a rainy fall afternoon, and I made this soup, and it was just so good, that I had to post it just because. I’m not sure if chicken Noodle Soup is good for diverting colds and flu, but I am very intrigued by this article that suggests that it might.The Science of Chicken Soup.
Making Soup is Therapeutic
Making soup is one of those homey pleasures. Probably because soup making is just so easy. You can’t really fail. And in spite of that, you just feel so pleased with yourself when there’s a pot of homemade soup on the stove. You know, that self satisfaction of making something nutritious and delicious from scratch. With little effort, that takes care of the next meal, or anyone who’s just hungry. Somehow, it just feels very nurturing to give people, yourself included, some homemade soup.
This chicken noodle soup has all kinds of veggies that I threw in the pot. It really doesn’t matter what you put in, because it’ll be delicious. Soup is the age old way to transform that one last carrot, that half zucchini, the last of the kale, into something perfectly, mundanely, wondrous.
You’ll feel even more self satisfied if you have home made chicken stock, but it’s perfectly OK if you don’t. If you are buying some, there are lots of good organic ones in the store. Your soup can be even easier to make if you have leftover cooked chicken. If you do, put the cooked chicken into the pot at the end, just to heat through.
How To Make Chicken Noodle Soup From Scratch
Chicken Noodle Soup with lots of veggies, is easy, healthy, and so delicious.
- 6 cups chicken stock
- 2 boneless skinless chicken breasts, cut into bite sized pieces, or two cups leftover cooked chicken or turkey.
- 1 tbsp olive oil
- 1 onion diced
- 4 carrots peeled and diced
- 2 potatoes peeled and cut into one inch pieces
- 2 stalks celery chopped
- 1 small zucchini cut into one inch pieces
- 1/2 small cauliflower cut into bite sized pieces
- 1 cup egg noodles or any pasta
- 4 stalks kale trimmed from stems and chopped
- 1/2 cup frozen peas
- 1 tsp thyme leaves
- 1 bay leaf
- 1/2 cup fresh parsley chopped
- salt & pepper to taste
- 1/4 tsp red pepper flakes optional
- Heat oil in a large pot over medium high heat.
- Add onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until onions are tender.
- Add stock, potatoes, bay leaf, thyme and chicken and cook until chicken is cooked through and carrots are tender, about 10 minutes.
- Add cauliflower and cook for 5 more minutes.
- Add dried noodles or pasta, zucchini, and kale, and cook until pasta is al dente (meaning that it still has some chewiness when you bite), 5-7 minutes, depending on the size and type of noodles.
- Remove from heat and stir in frozen peas, parsley, salt & pepper, and red pepper flakes, if using. Remove bay leaf and serve hot.
If using cooked leftover chicken or turkey, add when the noodles are cooked.