It’s cold outside. I’m cold. It’s been a very cold, gray January. And that means lots of soup in my house. Today, I’m making my family’s favorite soup. I can imagine it’s most family’s favorite soup. Chicken Noodle Soup.
I thought I’d share the recipe that I use with you because I’m betting there are lots of cold people who would really like a good recipe for chicken noodle soup. I don’t remember where I got this recipe from or I would certainly give credit where credit is due.
· 1 ¼ cup sliced carrots
· 1 ¼ cup sliced celery
· 1 ¼ cup chopped onion
· 1 tbsp salt
· 1 tsp poultry seasoning
· ¼ cup cold water
· 1/3 cup cornstarch
· 3 cups diced, cooked chicken
· 2 ½ cups wide egg noodles (make sure they are wide – any narrower and they will disintegrate in the leftover soup)
1. Pour broth in large stock pot, add salt and poultry seasoning and bring to a boil
2. Stir in carrots, celery, and onion. Reduce to a simmer, cover and cook for 20 minutes
3. Mix cornstarch in cold water until completely dissolved. Add, a little at a time, to the soup, stirring constantly (do not just dump it in at once – you’ll end up with pieces of congealed rubber-like things in your soup – I know this through experience)
4. Add chicken and heat through
5. Cook noodles in a large pot of water – undercook them by a minute or two, and add to the soup.
As with most recipes, this can be made with all organic ingredients if you want to make organic chicken noodle soup.
This makes a very large pot of soup. There will plenty for my family tonight, leftovers for the boys’ lunches tomorrow and even enough to share. I’ve made it a habit to always give away some soup when I make it myself. It just seems right. Sometimes, I give it to my mom. Sometimes I’ll give it to the crossing guard at the boys’ school. I think the crossing guard will be getting some today as a thanks for standing out in this cold.