Friends, the holiday season is in full swing, bringing with it friends, family, and unfortunately, all of their germs. It seems like everyone is falling prey to some random bug, but with so many obligations and various holiday gatherings, many people don't take the necessary time to rest and recuperate and end up exhausted, sick, and a wee bit cranky. If you know someone like this, please- do them a favor and stage a chicken soup intervention. Nothing gets people to slow down like a hot bowl of homemade chicken noodle soup, and we all know that it's the most comforting meal to those who are fighting off the sniffly sneezies. This particular recipe is for bare-bones, basic chicken noodle soup- no special ingredients, nothing spicy, just basic help-you-feel-better soup.
Chicken Noodle Soup
1 1/2 Tbsp. olive oil 1 onion, chopped 4 carrots, peeled and sliced 4 celery stalks, sliced 1-2 chicken breasts, cut into bite-sized pieces (use dark meat if you prefer) Chicken stock (preferably homemade)* Salt and pepper to taste Egg noodles**
1. In a large pot, cook the onion, carrots, and celery in olive oil until tender (about 5 minutes)
2. Add the chicken and cook for 1-2 minutes (don't cook through), then add desired amount of chicken stock to pot and bring to a boil.
3. Bring soup down to a simmer and cook for 20 minutes. Add salt and pepper to taste..If eating immediately, add egg noodles and boil until noodles are cooked through. Serve with a toasty slice of bread.
*If you don't use homemade stock, you will probably have to season the store bought stuff with parsley, thyme, oregano, or whatever you would use in your homemade stock.
** If you are making the soup ahead of time, reheat just the amount you want to serve to a boil and add the egg noodles at that time. That way, your noodles don't get soggy while sitting in the refrigerated soup.