Wednesday, March 19, 2008

Get Well Soup

There is one go-to soup when I don't feel so well - chicken noodle soup. There is something in this dish that just comforts and makes me feel better when I'm feeling a bit under the weather. Maybe it's the warm soup or the chicken? I don't know. Whatever it is, I somehow craved for it tonight. I'm not sick though, mind you. And I just didn't want to open a packet of ramen noodles. That would have been much easier, but I'm mindful of the sodium content in those little packs. I wanted a good, home-made noodle soup, the way I remember when my mother used to do it.Chicken Noodle Soup:
2 c water (or more)
2 pcs boneless/skinless chicken breast, diced
1/2 med sized onion, diced
2 pcs med sized carrotts,diced
1 large rib of celery,diced
2 small potatoes,diced
1 cup wide egg noodles (yolk-free)
1/4 c hvy whipping cream or milk or half & half (optional)
Place your chicken in the pot with 2 cups of water. Season with salt and pepper. Let the water come to a boil, and when it does, reduce the heat to let it simmer until the chickent gets tender. When the chicken is tender, add your carrots and potatoes and noodles. Let it simmer for another 6-7 minutes or till the noodles get done and the veggies are tender. Then add the onion and celery. Adjust seasoning. If desired, add the whipped cream at the end just before turning off the heat.

The noodle absorbs some of the broth so you may need to add more liquid as you cook. I recommend adding either chicken broth or chicken stock if you have those on hand. And of course, you can add any vegetable you like in your soup.

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