I came up to Indy last night to visit Sheena. I got in only slightly late, but when I arrived she had already gone to bed. Turns out My Kitten was getting sick. She absolutely had to go in to work the next day despite feeling pretty lousy, so I decided to knock out some good ol’ chicken noodle soup for my baby to slurp down when she came home for lunch. I guess it made Sheena feel taken care of when she needed that sorta thing because she bragged to her co-workers about me, and I sorta felt like the hero. As I’m writing this, I’m thinking about reheating a bowl because its late, I’m hungery again, and recipes like this are even better the second time.
A few things. Thanks a lot to the user MARYVM at allrecipes.com for first submitting the recipe. I made some changes to the original which you will notice if you do a side by side comparison, but still, thanks for this winner. Another thing – my version came out with a medium to low amount of broth. More “noodly” than soup, more “soupy” than a chicken and noodles dish. We liked this alot but if you want the soup, well, more soupy then you’ll need to add more broth or less noodles. All in all it was a great dish and we really enjoyed it together. Oh yeah, I used Trader Joe’s low sodium chicken broth concentrate.
With no further ado, I give you..
Sick Baby’s Chicken Noodle Soup
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Ingredients:3 boneless skinless chicken breasts
2 carrots
3/4 medium large onion
5-8 celery stalks
4-7 cloves garlic (the more the better if its for a sickee)
note: I used minced prepared garlick for this one, 1 TB3 TB butter
2 TB EVOO
6 cups chicken broth2 ts dried oregano (slight coarse – NOT fine)
2 ts dried salad herb blend (parsley, onion, chive, dill)
salt and pepper to taste8 oz. dried medium egg noodles
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Cook chicken breasts through in evoo using stock pot. While chicken cooks clean and prep vegies. Slice carrots and celery, chop onions. Mince garlic if need be. Remove cooked chicken from pan. Deglaze pan with 1/2 c water and save. Sautee carrots, onions, celery, and garlic in butter in same pan. Chop/tear chicken breasts when cool enough to handle. When vegies are tender with small amount of snap, add broth to pot along with slightly strained deglazing. Add chicken and seasonings. Bring to boil. When boiling, add egg noodles. Stir a few times then cover and turn off heat. Let stand 30 min. untill noodles and vegies are tender.
Note: If you have less time, just let everything boil together for ten minuits after you add the noodles (or whatever the noodle’s directions say). I used Inn Maid brand egg noodles for this one and since I had some time to spare I used their “alternate” cooking directions. Of coarse you can always go all out and make your noodles. If thats the case, I think you add them just before serving.
