As a kid, a sick day meant watching the Price is Right and a mug full of piping hot Lipton’s Noodle Soup with extra noodles. That magical, cold-fighting elixir paired with buttered saltines never failed to help soothe a sore throat or break up an unrelenting cough. While I still keep my ol’ faithful Lipton’s in the pantry – when my husband is sick, I like to take things up a notch and make a batch of homemade chicken noodle soup.
I keep things simple and use a store-bought rotisserie chicken to save both time and sanity. The soup comes together quick and pairs perfectly with a grilled cheese and/or buttered saltines. The egg noodles will absorb the broth, so if your soup is too thick – simply add more liquid (broth, stock or even water).
Homemade soup (whether from scratch or a little white pouch) has healing powers. Especially when it’s made for you by someone you love.
Chicken Noodle Soup
- Small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 clove garlic, minced
- Rotisserie chicken, breast meat removed and shredded
- Egg noodles (about 2 cups)
- 2 bay leaves
- 2 cartons chicken broth
- Salt and pepper to taste
- Saute onion, celery and carrot in butter. Season with salt and pepper. Cook until softened, about 5 minutes over medium heat.
- Add garlic and stir into veggies.
- Pour broth over veggies, add 2 bay leaves and bring to a boil.
- Once boiling – add the egg noodles and shredded chicken. Let mixture boil until noodles soften.
- Turn down heat to low and let simmer for 15 minutes. I add about a tablespoon of fresh grated parmesan cheese at this point as well.
- Serve with buttered saltines or a grilled cheese.