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Chicken Noodle Soup

So, amid the craziness of the holidays and our oven debacle; the hubs got super sick. For a man who is generally very healthy, this bug hit him like a freight train. I hated seeing him so sick and felt pretty useless to help him get better. But, one thing I could do was make him some home-made chicken noodle soup once he was feeling well enough to eat again.

While it wasn’t the most exciting dinner on the face of the planet, it was healthy and hubs was super appreciative (and actually really liked it). You could also crock pot this (sans the noodles) on low for 4-6 hours. If you’re looking for something healthy and lite to make this holiday season – this one will warm you right up and stick with you. Would also be a good way to use up any leftover turkey you may have!

Chicken Noodle Soup
1 – 2 Tbs olive oil
1 c carrots, chopped
1 small sweet onion, chopped
3 stalks of celery, chopped
½ red bell pepper (I used green, but a colored pepper would be better)
4 oz mushrooms, chopped
2 chicken breast, cubed
8 c chicken stock
1 Tbs lemon juice
1 bay leaf*
4-6 oz small pasta

*if you’re not making this for someone recovering from a tummy bug I would also suggest rosemary, thyme, minced garlic, black pepper and parsley, maybe a little white wine

Heat oil in a soup pot (I used my cast iron dutch oven) over medium heat. Saute the carrots, onion, celery, bell pepper and mushrooms for 10 to 15 minutes. Add the chicken, cooking until the exterior is cooked.

Add the stock, lemon juice and bay leaf (and any other spices you choose) to the pot. Cover and simmer for 35 to 60 minutes – longer you simmer, better the flavors merge. Add the pasta and cook for another 10 minutes. Serve and enjoy!

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