Monday, January 7, 2013

Chicken Noodle Soup

I just watched a thing on the news tonight that said that 70% of the people you hear coughing actually have the flu.  YIKES.  Knock on wood, but I haven't been sick in ages.  The last nasty cold I had was three years ago.  This is partly because we don't yet have kids.  But also because at the first sign of feeling run-down, I'm running around with a bottle of Vitamin C, mugs of hot water with honey and lemon, and getting extra rest.

But... We went to a work function over the weekend at the Georgia Aquarium, and didn't even think about the fact that we were there with lots and lots of kids and touching all of the handrails and stuff that they were.  Right smack in the middle of cold season.  Whoopsie.  So, Bo has come down with the flu!  I'm fighting the good fight with my trusty home remedies, and so far, he's only tired with body aches.  For lunch today, I did what any stellar woman would do - I thought to myself, "Hmmm... What can I make for him that would also double as a blog post?"  Please don't tell him I thought that.  He thinks I'm generous and sweet and thoughtful, and I'd like to keep it that way.

I dug this up from my broken-down notebook of recipes.  I hadn't made it in years, and I'd forgotten just how yummy it is.  It's a basic chicken noodle soup recipe, yes.  Nothing fancy here.  But it's delicious in that way that homemade food always is.  No crazy ingredients, no unhealthy junk for filler, and it's a whole lot cheaper.  It's super easy to whip up on a weeknight, and if you have leftovers, it makes a perfect lunch the next day.

Stay Healthy, Lovelies!

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Chicken Noodle Soup
adapted from Allrecipes

1 Tbsp. unsalted butter (or oil of your choice)
3 cloves garlic, minced
1 shallot, minced
1/4 tsp. ginger paste or minced fresh ginger
1 c. celery, diced
1 c. carrots, diced
1 c. mushrooms, diced

64 oz. low sodium chicken broth
1/2 lb. chicken breast, raw, chopped
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
salt & pepper to taste
1 1/2 c. egg noodles, uncooked (I used whole wheat noodles)

Saute butter, garlic, shallot, ginger paste, celery, carrots, and mushrooms in a large saucepan over medium heat, just until tender. Add chicken, broth, and seasonings. Bring to a boil, then lower heat to simmer for 20 minutes. Return to boil, add egg noodles, and cook until done.

         Click here for a printable version of this recipe


  1. You are generous and sweet and that chicken soup should hit the spot! Hope he feels better soon. I love that it's still soup-making season. I've got 2 recipes I want to try this week.

    1. Yum! I hope they turn out to be delicious!

  2. It looks delicious and like the picture for comfort food in the dictionary. :) I hope Bo feels better! You rock Ms. Eddy.

  3. This would be perfect for those ill days!


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