Quick & Easy Chicken Noodle Soup

Quick & Easy Chicken Noodle Recipe by The Local Forkful Dear Journal:                                                                                                            1.23.2014

It seems that this schizophrenic weather has clearly taken its toll on my immune system. breaking down my defenses and leaving me vulnerable and in a state of mere confusion. You know that if there is one thing I detest, it is being sick and yet, here we are. Despite the many hand washes and habitual usage of hand sanitizer, I was unable to escape the little germs from doing their sugarplum dance. And now, here we are hacking and coughing, watery-eyed and chilled to the bone, buried beneath the blankets and drowning in the Vernors ginger soda which I stumbled upon at the local Kroger. Score!

I think I’ll swing by the store later and grab some items to make soup. Chicken noodle perhaps? No need to go changing tradition. I mean, it’s the default, go-to soup of illness. I remember my mom breaking out a can of Campbell’s chicken broth and heating it to a temperature somewhere around “scolding” and pleading with me to drink (le sigh). But if there’s one thing anyone would long for during times like this, it’s the affection of a loved one whether it be a parental unit or spouse. I’m glad that Jenna was able to spend the day with me because if there’s one thing that stinks about being sick is ‘being sick alone’.

Quick and Easy Chicken Noodle Soup by The Local Forkful

Chicken Noodle Soup is one of my favorite things to indulge in. It doesn’t have to be prepared when you’re feeling ‘under the weather’ but maybe when you need a little piece of home or comfort. Its one of the many foods that evokes childhood memories for me and every now and again, we all need those warm moments to come by and stay for a spell.

This recipe is really ‘off the cuff’, no Googling, searching cook books or inquiring of anything or anyone for their favorite version. Because I feel like chicken noodle soup should be in our mental rolodex and somewhat instinctive. Your version might have celery, potatoes or maybe even a little curry but you have a chicken noodle soup recipe that will warm ‘the cockles of your heart’. So tell me, what’s your favorite ‘feel better’ soup?

Quick and Easy Chicken Noodle Soup by The Local Forkful

Quick & Easy Chicken Noodle Soup

4 quarts of water
5 chicken bouillon cubes
1 medium yellow onion diced
1 lb peeled and sliced carrots
1 lb pulled chicken meat
8 ounces wide egg noodles
1 tsp white pepper
1 tsp kosher salt (to taste)
1 tablespoon unsalted butter

Method

1. Fill your stock pot with the water, bouillon cubes, onions, white pepper, butter and cook over medium high heat. Allow contents to come to a rolling simmer, stirring occasionally and then reduce heat to medium. After about 10 minutes, add your carrots.

2. Cook your noodles according to the recipe on the back of the package until al dente and then let them cool down. I like to cook them separately because they hold better for a couple of days without breaking down in your soup. And it will leave with some broth instead of your noodles continuing to soak it all up.

3. Add your pulled chicken meat and noodles, then allow the meat to heat through. Your soup is done at this point and ready to be consumed. Grab some saltines, a warm blanket and call it a day.

Side Note: I already had some chicken leftover from a roasted bird. So feel free to buy a roaster from the store or cook your own. I always prefer cooking my own because I’m picky about the seasoning on it and I like to prepare more than one meal out of it.

quick and easy chicken noodle soup by The Local Forkful

Hearty Chicken Noodle Soup

easy chicken noodle, Hearty chicken noodle soup, chicken, noodle, soup, local, forkfullThere’s no such thing as a season for soup! I could eat soup all year around and I’m pretty sure if the wife would allow, I would. My grandma used to make huge pots of soup and we would freeze it and eat it for days and weeks. It was an event to walk in the door and be swept into a state of euphoria by the pot on the stove. Chicken Noodle, Split Pea, Chicken and Rice, Neck-bone Vegetable Soup, sooo good! If you have never had neck-bone soup, you haven’t lived.

What I’ll be sharing with you today is one of my wife’s favorites, Hearty Chicken Noodle. This recipe can sometimes be tailored to fit her mood but here’s the standard version. This soup can be eaten anytime you desire but perfect for a rainy day.
Hearty Chicken Noodle
1 small yellow onion
2 stalks celery
1 lg. potato
3 carrots
2 skinless chicken breast
3 cans chicken stock
2 c. egg noodles
1/2 c. white wine
2 T. unsalted butter
salt & white pepper (to taste)

1.Preheat oven to 375. Rinse chicken breast and season both sides with salt and pepper. Bake for 35 min or until an internal temp of 165 is reached. When chicken is done, set aside, allow to cool.
a.Take 4 c. of water and 2 T. of salt. Allow to come to a rolling boil. Add your noodles and cook to your preference. I know some prefer them
al dente while others like them fluffy and soft. Drain noodles, rinse under cold water to stop cooking. Toss in a T. of vegetable oil and set aside.
2.Chop your first 4 ingredients in to a small dice or chunky if you so choose. But make sure all are the same size or cooking times will differ. Separate into 4 containers. Your going to sweat your onions (cook until transparent) for about 3 min. on med high heat. Then, add carrots and celery, saute for another 3 min.
3.Add your white wine and allow to reduce by half. Add your 3 cans of chicken stock and potatoes. Allow soup to come to a soft boil and cook until potatoes are tender.
4.Tear chicken in thin strips and add to base.Enjoy!
5.Now, I enjoy keeping my noodles separate from the soup. This way your noodles won’t get soggy and compromise the integrity of your soup before you can enjoy it the next day.

Garnish: finely chopped parsley

Get Creative: If you’re in the mood for soup but want something different. Take your left-overs and add:
a. a bag of frozen mixed vegetables
b. 1/4 c. of heavy cream and 1/2 can of tomatoes
c. veggies like squash, zucchini, snow peas, or sweet potatoes

I like to call this the soup without borders.