It's chilly AF. Some of us have colds. Some of us just are cold. And some of us are probably hungover from a little too much holiday cheer (guilty). All of these sad predicaments bring us to the same healing pot of yum. Chicken noodle soup. This recipe is the conglomeration of a couple of recipes I found on Pinterest that take too long because they require a crockpot and one mystery "recipe" that belongs to my boyfriend's mother. She cooks straight from the heart though. Nothing recorded on paper and nothing measured. If I asked her for the recipe I would probably get a text response that looks like this: "Chicken, reames egg noodles, cream of chicken soup." So basically half a grocery list. Hey, I'll take what I can get!! She is brave too and boils a whole chicken to simultaneously cook her chicken and make the broth. Genius! Alas, I'm too much of a baby to handle entire bird carcasses, so I buy my chicken broth like a basic b*tch. Whichever way you decide to go about acquiring broth, definitely use Reames egg noodles because they are a gift from the Heavens and you will succeed if you use them - HOWEVER - they are very elusive and highly coveted so listen closely. Be prepared to go on a hunt that may require several grocery stores. I know you hate the grocery store but please persevere because it will be so worth it. BE STRONG, LITTLE NOODLE SEEKERS. Go to the freezer section of the grocery store. I most often find these gems in the "bread" section of the freezer with the dinner rolls and such. Look here first. If they are not with the bread, they will most likely be with the frozen tortellini and raviolis. If I can't find them here, I will continue to walk slowly up and down the freezer aisles searching because I'm afraid my store accidentally stocked them with the ice cream or the latkes and I really don't want to have to go to another store. But I always do. Because I am my mother. And because they are THAT good. I will say that I've had more luck at Publix than Kroger. Here is what they look like followed by the list of other ingredients because I'm done rambling about noodles:
Ingredients:
- 1.5 lb chicken, shredded
- 8 C chicken broth (low sodium)
- 2 C carrots, sliced thin
- 1 medium onion diced
- 2 C celery, diced
- 2 packages Reames egg noodles
- 2 cans cream of chicken soup (I like the heart healthy variety)
- 1/2 tsp thyme (or less or none depending on your feelings about thyme, see note below)
- 1/4 tsp oregano
- 2 tbsp butter or olive oil
- 1 tbsp minced garlic
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper (or more to taste)
- 1 bay leaf (optional)
**For the record, I love thyme. I think it is delightful in this recipe. My boyfriend, however, is not a thyme fan. He is what we'll call a chicken noodle soup minimalist. He likes his chicken and his noodles and his salt and his pepper. This is perfectly acceptable. If you or your boo or your children are also chicken noodle soup minimalists, please leave out the thyme and save yourself some whining. Men already whine enough when they're sick, am I right??
Instructions:
- Heat butter or olive oil in a large pot over medium-high heat
- Saute carrots, onion, and celery for about 7 minutes total or until carrots are tender; add garlic, thyme (if desired), oregano, salt and pepper after about 2 minutes
- Add chicken broth, cream of chicken soup and bay leaf (if desired)
- Bring broth to a boil and allow to simmer to let the flavors meld and the cream of chicken soup to incorporate (~10 minutes) Use this time to shred your chicken.
- Add shredded chicken and frozen noodles and simmer for 30+ more minutes, stirring occasionally.
- Remove bay leaf if you added it and serve with red wine or pedialyte depending on your physical state.
**To reheat: Add some broth or water and microwave or heat in a pot on the stove. The noodles absorb some broth as it's stored so it will need some extra!
Stay warm, friends!!
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