Published on September 15th, 2013 | by Mary Gerush1
Nourishing Recipe: Easy Homemade Chicken Noodle Soup
My poor husband has a wicked cold. So on Friday night, I had an urge to nourish him with a comforting dinner, but it had to be easy — I had just returned from a stressful work trip to Boston and wasn’t going to do a “big cook”. So I whipped up some homemade chicken noodle soup. Sound daunting? Not so! It was quick to come together and quite tasty (if I do say so myself). Here’s how I did it.
Easy Homemade Chicken Noodle Soup
Serves 4, unless one is a big, sick, hungry man who hasn’t tasted your cooking for a few days. Takes about an hour, start to finish.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 medium carrots, chopped
- 1 stalk celery, chopped
- 1 small white onion, chopped
- 2 teaspoons chopped garlic
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup white wine
- 4 cups chicken broth (homemade if you’ve got it)
- 2 cups water
- 2 boneless, skinless chicken breasts
- 3/4 cup pasta of your choice
- 1/4 cup cream (optional)
- Salt and pepper to taste
- Melt the olive oil and butter in a large pot over medium high heat.
- Add the carrots, celery, and onion. Sprinkle with a little salt, and saute, stirring frequently, until the onions are golden — about 5 minutes.
- Add the garlic, sage, and thyme. Stir and cook for another minute.
- Add the white wine. Stir and let it cook down for 3 minutes.
- Add the chicken broth and the water, and stir to combine.
- Place the whole chicken breasts in the mixture. If they aren’t submerged, add a little more water. Bring to a boil, reduce the heat to medium-low, and cover the pot.
- Let the chicken breasts poach for 15 minutes. Remove them to a cutting board and chop or shred the chicken. Then return the chicken to the soup.
- If the soup isn’t boiling, turn up the heat and bring to a boil. Add the pasta, and cook, stirring frequently for the length of time indicated on your pasta box or bag. If you like your noodles more squishy, let them cook for an additional 5 to 10 minutes.
- Stir in the cream, salt and pepper to taste, and devour happily.
The next time I try this, I’m going to use fresh herbs instead of dried — the dried herbs were a little weird texturally. I also might toss in some frozen peas when I add the pasta. I used small macaroni, because we didn’t have any noodles, which I would have preferred. (Note to self: Always keep noodles on hand.)
Give this easy recipe a go the next time you’ve got a sickie in the house — it’ll cure what ails ‘em.
When you’re under the weather, what’s your go-to comfort food?