Chicken Noodle Soup
Soup and Salads

Chicken Noodle Soup

Operation farm house is in full effect. And I am so beyond excited!! Our little cabin in the woods has all the finest decor from the 70’s and it is seriously time to get with the times. Rustic wood, big windows, crisp white walls. I can’t wait.

Sadly girlfriend isn’t really one with the building. Hubby is working away now preparing a wall to come down thus giving me a few minutes to get some work done on the blog before we have to haul another trailer load to the dump. Between working full time, the final push of summer, getting my canning lady on, and home renos the ol’schedule’s has been preeetty full.

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But on top of all that I’m getting sick. Seriously why does this happen? Especially on my holiday from work? I’ve been trying to push through it, drinking lots of hot tea to try and soothe my aching throat, keeping the Kleenex box nearby at all times, and downing kefir to try and boost my immune. But it is still taking over so it was time to pull out the big guns.

The big guns being:

  1. My essential oil collection (man I love those guys – oregano on my feet and purify in the diffuser to name a few)
  2.  Lots of vitamin C and olive leaf
  3. Colostrum (from the goats. Girlfriend ain’t lactating……TMI?)  that I have saved in the freezer for such an occasion
  4. And finally chicken soup. It’s hot as blazes, but my old body needs some serious nourishment.

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Homemade Chicken Noodle Soup

You Will Need:

3 tablespoons of butter or olive oil

2-3 carrots, peeled and sliced

1 cooking onion diced

2 stalks of celery chopped

1 teaspoon of salt

3 cloves of garlic minced

any extra garden goodies you may have laying around (optional)

whatever herbs you like or have lots of (ie: basil, chives, oregano, parsley, etc)

leftover chicken or 2 chicken breasts cooked and shredded

4-6 cups chicken stock (use the best you can get. The stock makes or breaks the soup. I highly suggest homemade)

fresh cracked pepper to taste

1 cup uncooked pasta (I used elbow pasta. You can use whatever you prefer)

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 Directions:

In a large stock pot melt the butter and add the carrots, onion, celery and salt.

On medium low heat allow the carrots, celery and onion to cook down in the butter, until soft and sticky looking. Roughly 10 minutes.

I took this time to go investigate the garden for goodies to add to the soup.

When the carrots, celery and onion are softened add any extra veggies you want.  I added a beautiful zucchini and some green beans from our garden. Fresh veggies, greens, herbs, they all do a body well.

Add the garlic, fresh pepper, and herbs (I used thyme, basil, a bay leaf, and added a touch of cayenne pepper to soothe my throat). Allow to cook for a few minutes, then add the chicken and chicken stock.

Bring to a simmer on low, cover and allow to cook for about 30 minutes, give or take.

About 10 minutes before the soup is ready fill a pot with hot water and a dash of salt and bring to a boil. Cook the noodles until al dente.

Add the pasta to the soup. Stir well, add any leafy greens you want and serve.

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Then whine to your husband that you’re sick, get into comfy clothes, snuggle with a blanket and watch TV. Because yuck.

But don’t forget that the house in under renovations and there are some serious things to look forward to! Silver linings my friends.

And amen.

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shared with: Our Simple Homestead Blog Hop, Homemaking Link Up

Chicken Noodle Soup

Ingredients

  • 3 tablespoons of butter or olive oil
  • 2-3 carrots, peeled and sliced
  • 1 cooking onion diced
  • 2 stalks of celery
  • 1 teaspoon of salt
  • 3 cloves of garlic minced
  • any extra garden goodies you may have laying around (optional)
  • whatever herbs you like or have lots of (ie: basil, chives, oregano, parsley, etc)
  • leftover chicken or 2 chicken breasts cooked and shredded
  • 4-6 cups chicken stock (use the best you can get. The stock makes or breaks the soup. I highly suggest homemade)
  • fresh cracked pepper to taste
  • 1 cup uncooked pasta (I used elbow pasta. You can use whatever you prefer)

Instructions

  1. In a large stock pot melt the butter and add the carrots, onion, celery and salt.
  2. On medium low heat allow the carrots, celery and onion to cook down in the butter, until soft and sticky looking. Roughly 10 minutes.
  3. When the carrots, celery and onion are softened add any extra veggies you want.
  4. Add the garlic, fresh pepper, and herbs. Allow to cook for a few minutes, then add the chicken and chicken stock.
  5. Bring to a simmer on low, cover and allow to cook for about 30 minutes, give or take.
  6. About 10 minutes before the soup is ready fill a pot with hot water and a dash of salt and bring to a boil. Cook the noodles until al dente.
  7. Add the pasta to the soup. Stir well, add any leafy greens you want and serve.
http://www.apriltellsall.com/2016/09/chicken-noodle-soup/

 

 

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