Hi everyone! How’d your Monday go? Mine went blazing fast…per usual!
True to my word, I headed to the gym after work, where I knocked out 4 miles in 35 minutes at speeds ranging from 6.5 to 7.3. It was amazing!! It didn’t hurt that I was running to Oprah’s “Don’t Stop Believing” themed episode. If those aren’t words to run to…well, I don’t know what are!
I was extremely excited to get home because thanks to some time spent in the kitchen on Sunday, tonight’s dinner was waiting for ME! Quick story…
Although I grew up in Iowa, 90% of my extended family on both my Mom and Dad’s side live in Ohio. Every Christmas and summer break, we’d load up our van, get the travel games out and head east for a family vacation. No matter how many fights us kids got into, or how many hours the traffic set us back – we knew there’d be a pot of gold waiting for us once we reached our final destination: Grandma’s House.
What was this alleged pot of gold? A big bowl of her warm, comforting, soul satisfying Homemade Chicken Noodle Soup – which was waiting for us every single time we arrived, without fail. 100 degrees in July? Homemade Chicken Noodle Soup. Negative 5 degrees in December? HOMEMADE CHICKEN NOODLE SOUP!
It’s her soup recipe that I turn to again and again when the cool weather rolls in, and it just so happens that it tastes even BETTER when you make it ahead of time!
Homemade Chicken Noodle Soup
1 Tablespoon butter
2 teaspoons olive oil
1/4 onion, finely chopped
1 large carrot (or 10 mini carrots), thinly sliced
1 rib celery, chopped
salt & pepper
2 garlic cloves, minced
2 chicken breasts, shredded or cubed
46oz chicken broth*
8 oz frozen egg noodles
- Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.
- Add in minced garlic and saute for 1 minute, stirring constantly.
- Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve and enjoy!
*If pre-making, let cool then refrigerate. You may need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.
Can you say “Welcome Home”?!
This soup is like a big hug – it’s absolutely, positively one my most favorite things in the world
I serve my chicken soup with something my Mom made for us kids all the time growing up – Parmesan Bread. It’s a slice of bread that’s been lightly buttered, sprinkled with garlic powder and parmesan cheese. Broil until golden brown and devour. You’ll never eat regular, old garlic bread again.
If this doesn’t make you smile – I don’t know what will, folks. Give this easy, healthful, MAKE-AHEAD soup, any time you can. You’ll be happy you did
OH – maybe you’re curious as to why you’re seeing me eat cooked carrots?? I am insane, and can eat them if I’m preparing the dish and if they’re sliced extreeeeeeeemely thin. FYI. Odd, I know
Also – if you have a free moment tonight, check out this video made by a friend of mine. She needs your “5 star” vote in order to win some caaaaash money, baby! So help a sister out and vote, why don’t ya’!
Do you have any foods or dishes that have sentimental value for you? Any recipes that have been passed down to you?