I have a terrible cold right now, which means I will be a terrible person for at least three more days. I’ve also given it to Brian because I’m just generous like that – and who wants to wallow in feverish self-pity alone?
Of course all I want to eat is chicken noodle soup, because it’s the only thing that will make me feel better (It’s science.) And none of that salt-bomb canned stuff with soggy noodles. I want homemade chicken noodle soup.
Well, you can see the conundrum.
So I made a big pot of this soup to last us a few days. It tastes way better than canned – but doesn’t expect miracles from a cook who can barely get out of bed. I’m filled with rage when I see ingredients like “finely chopped parsley” in a chicken soup recipe (It’s 5 p.m., and I just managed to shower. You seriously expect me to have parsley right now?).
Adjust the following “recipe” (if you can call it that) to your circumstances. Send the healthiest person in your house to the grocery store to pick up a rotisserie chicken and all of the NyQuil. Skip all the vegetables if you don’t have any, or throw in a bag of frozen veggies right before the noodles are done. Whatever it takes to get this soup in your belly.
- Vegetable or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 rotisserie chicken, meat pulled off and shredded into pieces
- 8 cups (2 quarts/ almost 2 liters) chicken broth
- Dry pasta (I used 1 cup corkscrew noodles)
- Salt and pepper
- Dried oregano, crushed red pepper and/or poultry seasoning (optional)
- In a large pot, cook the onion in oil for a few minutes until it starts to soften. Add the carrots and celery; cook for another 5 minutes, until they are slightly more tender. Add garlic and cook for a minute.
- Add chicken broth; simmer for 20 minutes, or until the vegetables are starting to get tender. Season with salt and pepper (and other herbs and spices, if using).
- Add noodles and chicken pieces, and cook till noodles are al dente.