When people I love are going through a rough time, need a pick-me-up, or need to feel how loved they are, I’m going to feed them. Feeding people not only nourishes bellies it warms hearts, especially when made by hands that care for and love you.
My most requested meal by friends and family is my Chicken Noodle Soup. To me, there is nothing more comforting than Chicken Noodle Soup. However, I’m on team “not so soupy” soup. I like a soup that’ll really fill you up and warm you up. This is probably because soup is so often equated with winter. And we all know comfort food reigns supreme in winter. This Chicken Noodle Soup is hearty and substantial.
I did have a recipe long ago that I used, and this recipe has morphed and changed from that. I’m no gourmet, but I do like to work at a recipe until I get it just right. Also, this recipe has zero celery because celery in soup is an abomination and I’ll remove it any soup recipe that calls for it.
This soup won’t cure your cold, or mend a broken heart, or take away the stress of life. It won’t fix the problems of the world. But it Makes it Better, if only for the time you’re eating it, and will fill your belly with a warm and comforting meal.
Makes it Better Chicken Noodle Soup
Ingredients
Olive Oil
1 yellow onion diced
2 cloves finely chopped garlic
4 large carrots peeled and sliced
Salt and Pepper to Taste
2 quarts chicken stock
1 bag (12 ounces more or less) of Amish homestyle egg noodles (Homestyle egg noodles are key to making this soup extra hearty. I don’t use regular style pasta in this soup.)
1 1/2 lbs cubed/shredded rotisserie chicken (I like rotisserie chicken the best, but it can be any chicken. Sometimes I add more chicken, sometimes I add less depending on what I have on hand.)
1/4 cup chopped parsley
1 tbsp chopped fresh rosemary (I often add more than this as I love rosemary and it adds a lot of freshness!)
1/3 cup cooking sherry
1/2 cup grated hard salty cheese (parmesan, pecorino, asiago, etc)
1/2 cup heavy cream or Half and Half
Directions
Finely dice the onion and saute in olive oil on medium. Add salt and pepper. (I usually start with a tsp salt and however much pepper my heart is telling me at the moment. The stock and parmesan cheese will add more saltiness later on.) While the onions are browning, peel and slice the carrots. Once the onions are translucent, add the sliced carrots and garlic. Continue cooking for 3-4 minutes.
Once the carrot and onion mixture has cooked for a bit, add 2 quarts of chicken stock and bring to a boil. Boil on high for 5-7 additional minutes to soften the carrots, then add your noodles. This is the part where you truly measure with your heart. I will add a whole bag of noodles. I get my Amish style egg noodles from People’s Food Co-op. The more noodles, the less soupy. I like my Chicken Noodle Soup *barely* soupy…hence a lot of noodles.
Cook the noodles according to the package. Once cooked, turn the heat to low. Add the chicken, parsley, rosemary, and cooking sherry. Most times, I’ll need to add some additional stock or water at this point as the noodles have absorbed almost all the liquid. I keep Better than Bouillon on hand so I can make a cup or two at a time. Stir and simmer the soup on medium low for 5 minutes.
Turn off the heat and add the parmesan and the cream. Incorporate well. Garnish with parsley and enjoy.
