It’s that time of year again. The leaves are changing colors, the temperatures are dropping. And the cold and flu season is upon us. Just ask my 4 month old, Madeline. Thankfully, just in time for this nasty illness season, I discovered this recipe for chicken noodle soup- the age old Mom Cure for ailments 🙂
I found this actually freezes nicely, but you wouldn’t want the noodles to be too squashy when you freeze them. The first time around the noodles were a bit more al dente than I would have prefered but after freezing and reheating they were perfect!
Ingredients:
2 split chicken breasts, bone in, skin on (I used leftovers from whole roasting chickens)
olive oil
kosher salt
ground black pepper
2 quarts chicken stock
1 C medium-diced celery
1 C medium-diced carrots
2 C wide egg noodles
1/4 C chopped fresh parsley
Directions:
Pre-heat the oven to 350°. Coat the chicken with olive oil, then season generously with salt and pepper. Roast for 35-40 minutes or until no longer pink in the center. Remove from the oven and set aside to cool.
Once the chicken is cooled enough to handle, remove the bones and skin and cut up or shred the chicken into bite-sized pieces (or whatever size you desire in your soup).
In a large soup pot, simmer the chicken stock, adding the carrots, celery and noodles. Simmer for about 10 minutes, or until the noodles are completely cooked. Add in the chicken and parsley and simmer until fully heated. Serve.
