Nothing says sweater weather better than good ol’ fashioned homemade chicken soup. You don’t even have to be sick to enjoy it…although it was almost always my momma’s remedy for “whatever-ails-you” while I was growing up.
And it doesn’t have to take all day, either – but I like to drag it out just to enjoy the smell in my kitchen! This recipe is SO easy-peasy it’s not even funny. Even if you’re not necessarily good at multi-tasking, anyone can definitely whip this up while, let’s say, playing a board game with a child, catching up on Facebook or Pinterest, or even folding a load or two of laundry together! I make mine with chicken thighs (a twist that I stumbled upon totally by accident) and find that the dark meat adds quite a bit of flavor to the dish.
Why not whip up a pot this afternoon?
Recipe – Cool-weather Chicken Soup
- 8-10 cups of water
- 5-6 chicken thighs, skin and fat removed
- 1/2 onion (or the whole thing if you like)
- 3 stalks celery, cleaned cut in half lengthwise and then diced
- 2 large handfuls of baby carrots, cut in half or an equal amount of sliced carrots
- 1-2 chicken bouillion cubes
- 1 bag of egg noodles (I use whole wheat)
Clean the chicken and boil in water with onions long enough to cook, not much more than 1 hour. You might want to strain the fuzzy bubbles that form on the top as it boils… Remove the cooked meat to a plate to cool and add the carrots and celery and bouillon cubes to the simmering broth. Meanwhile, de-bone the chicken and cut or tear into bite-sized pieces. Add back to the pot and set on low, or push to a back burner and hang out till you’re ready to eat. About 30 minutes before it’s time to eat, turn on the heat and when it’s bubbling lightly again, pour in the noodles, give it a good stir, and let ’em cook together.
Set the table, set out a bowl of crackers…and you won’t even have to give ’em a second call before they’re all at the table. Just remind them it’s hot, so nobody burns their mouths!!