Happy New Year!
I wish I had something a little more exciting to show you than some sickie soup. Unfortunately, David and I are both feeling under the weather. Him more so than I, but still not good. We came home last night from a 6 day vacation to a house that was 53 degrees and void of any food. Our New Years Eve ended in bed around 8:30 reading until I fell asleep around 9. I know I know, bunch of party animals, right?!
Since I’m back to work tomorrow we’re on overdrive to get better FAST! I woke up, made a grocery store list and high tailed it out of the house. I stocked up on cough drops (4 bags to be exact), tea, and soup ingredients for the next 4 nights.
First on the list is this delicious Chicken Noodle Soup. It’s been dubbed “Sickie Soup”, since I’d only make it for sickies. Although, it’s pretty damn tasty. I’m sure you’d still enjoy it if you weren’t sick. If you know anyone who’s sick than this is the perfect chicken noodle soup to make them.
David’s favorite part of the soup is that the vegetables are cut up so small. It really makes this a quick soup, because you’re not waiting forever for big chunks to get done. So, remember to dice up those veggies small!
I know showing a picture of raw chicken isn’t very nice, but I wanted you to be able to see the size of dice on the chicken. A good example is that one little piece front and center. Also, coating it in poultry seasoning and salt gave the whole soup all the flavor it needed.
You definitely don’t have to use fusilli noodles but I already had a bag on hand that I was trying to use up. My first intention was to use spaghetti and break them into about 1″ pieces. These worked great though. Only complaint about using fusilli is that the noodles get huge if you have left overs and reheat them.
Overall, this is a very basic recipe that will take you less than an hour to prepare. It’ll be well worth it for whoever you cook it for. They will most likely love you ten times more if you make them homemade chicken noodle soup rather than canned…just sayin’.
Sickie Soup: Chicken Noodle
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 lbs. chicken breast, diced
1 teaspoon poultry seasoning
1/2 teaspoon kosher salt
3 cloves garlic, minced
6 cups chicken broth
1.5 cups small noodles
1. Heat pot over medium-high heat; add olive oil, onion, carrots, and celery. Saute for 5 minutes.
2. Rub poultry seasoning and salt all over diced chicken. Add chicken to the pot, and saute about 5 minutes or until no longer pink. Stir in garlic and saute 1 minute.
3. Pour in chicken broth and bring to a boil. Stir in noodles and lower heat to medium until noodles are done. Season with salt and pepper if needed.