Is there anything better than a steaming bowl of chicken and noodle soup on a cold evening? Simple, delicious and rumored to heal the ailing, this soup is comfort food at its best.
It’s not rocket science to throw a pot together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. Seasoned just to our liking and with the addition of some sweet potato and fennel seed, it makes this one of our favorites.
It’s a must to use those fat and plump homemade noodles. You can also buy homestyle noodles from the freezer section that are close to homemade. Even though I love them for other dishes, I try not to use dried egg noodles from the packaged pasta aisle at the market.
Seems every one in our office has a cold, so I made a big crock pot of my Chicken Noodle Soup on Friday and delivered to my sniffling aching co-workers. They commented that it sure is “handy” having me around.
- 5 cups chicken stock
- 1 tsp dried sage
- 1 tsp thyme
- ½ tsp fennel seeds
- ½ tsp garlic powder
- 2 chopped carrots and 2 stalks celery chopped or 3 T. dried vegetable mix
- 3 green onions
- 1 dried bay leaf
- 1 boneless skinless chicken breast
- 2 Tbs minced flat-leaf parsley
- Freshly ground black pepper, to taste
- In a large pot, combine stock, sage, thyme, fennel, peppercorns, garlic, celery, carrots, onions, bay leaf, (or dried vegetable mix) Bring to a boil; reduce to medium-low. Simmer for 15 minutes.
- Meantime, cut chicken and sweet potato into bite size pieces and saute in olive oil until chicken cooked.
- Add noodles to broth and cook until tender.
- Add chicken and sweet potatoes and simmer for a few minutes for flavors to blend.
Chicken Noodle Soup…It’s what’s for Fighting the Cold.