It’s no coincidence that I spend more time “in the kitchen” during the fall and winter months than I do in spring and summer. Something about the disappearing daylight not long after I arrive home from work makes for an ideal setting to roll up my sleeves, put on my PJs, and cook.
On Monday night, a simple homemade chicken noodle soup recipe was on the menu – due in large part to the chilly weather headed our way. It’s a recipe (no surprise) from my sister that I have learned to perfect over the years. While my attempts at artistic photography last night may have struck out, the soup most certainly did not. Grab your ingredients, warm up the stove, and get cozy. This soup is sublime.
You will need eight cups of chicken broth; two to three cups of uncooked broad egg noodles; one cup each, chopped, of carrots and celery; one cup of sliced mushrooms; one to two cups of boneless chicken breast, cubed; 1/4 cup vegetable oil; salt and pepper. (The Honeycrisp Apples are just a late-night snack.)
In a large pot, heat the vegetable oil on medium, and gently add the cubed chicken breast. Be careful, as the oil may splatter a bit. Keep the chicken moving until the outside turns white, making sure the chicken doesn’t stick to the bottom of the pot. Toss in a little salt and pepper.
When the chicken has turned white, add the chicken broth, carrots, mushrooms, and celery. Bring to a slight boil, and add a few more dashes of salt and pepper.
Add the uncooked noodles and reduce the heat to medium for five to ten minutes; reduce the heat again to low and allow the soup to simmer.
When you absolutely cannot wait any longer, serve yourself (and those you love) a bowl of soup. (That lone orange carrot just beckoned me last night.) Trust me, the soup will immediately warm your soul, but it will taste even better the next day.
Store leftovers in smaller, separate containers in the fridge. Have a few extra cans of chicken broth on hand, as the noodles and veggies tend to soak up the broth overnight.