Gentle Readers, as I type this, my mom is in my kitchen cooking while we recuperate from lingering germs. This post is dedicated to her, for this Homemade Chicken Soup Recipe is hers, though I feel certain I’ve taken a few liberties. I am, after all, her daughter. There are as many chicken soup recipes as there are moms, but like many of you, I’m pretty sure mine is the best. Thanks, Mom.
Homemade Chicken Soup Recipe
I made this yesterday by purchasing a rotisserie chicken, boning it, making stock, and using some of the meat in the soup. Enjoy.
splash of olive oil
1/2 onion, diced
2 carrots, peeled and sliced
1/4 cabbage, rinsed, dried, and sliced into strips
1/2 teaspoon dried thyme
6 to 8 cups chicken stock, preferably homemade (try Easy Chicken Stock)
1 cup cooked, shredded chicken (rotisserie chickens are great for this)
2 cups egg noodles (dry)
salt and black pepper to taste
1. In a medium soup pot, heat the olive oil over a gentle medium heat. When oil is hot but not smoking, add onion, carrots, and cabbage, stir. Season with thyme and a sprinkle of salt and pepper. Cook until veggies soften, a few minutes.
2. When veggies are to your preferred softness (don’t go too far, they’ll cook more), add the stock and bring to a boil over high heat. When the stock is boiling, add the chicken and egg noodles. Reduce the heat to medium-low, making sure the stock is still simmering, and cook the egg noodles for 7 or 8 minutes, until they are done.
3. Taste the soup, season with salt and pepper as needed. Serve in a special bowl, and kiss each recipient on the head when you hand them a spoon.
Do you make chicken soup when someone’s sick? Share your thoughts (or your mom’s recipe) by posting a comment below!
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Up next, Surviving the Salad Bar.