Chicken noodle soup is a classic comfort food just right for cold winter days
I hope everyone had a lovely holiday and that you were able to enjoy it with loved ones. I sure enjoyed the relaxation and free time. After several days of sleeping in, the alarm going off yesterday morning at 5:55 was not the greatest feeling in the world. If you noticed, due to the celebrations this week, the blog took a short break this week – hope you didn’t miss me too much ;)
Today, I’m sharing with you a classic chicken noodle soup recipe. This recipe is actually Jason’s own creations. I felt it was appropriate to share this now because I know there are several people who are sick and friend’s children who are sick, etc. It’s basically going around and what better than to have a piping hot pot of this on the stove? It’s so comforting and it really does temporarily soothe whatever ailments you may have – at least for me it did.
I ended up getting really sick sometime in July or August. One of those. I had a horrible sore throat and felt like complete crud. The term getting run over by a truck suited me perfectly. As soon as we got home from work, Jason told me to take a load off and go take a nap. I woke up a couple hours later to the most amazing smell coming from the kitchen. He had cooked up a large pot of homemade chicken soup. Now, this might sound bias, but I swear it’s not, however, after my first initial sip, I deemed it the best chicken noodle soup I’ve ever had. Even through my stuffy nose, I was able to taste it. It was so on point. Campbell’s chicken noodle soup better watch out – Wampler’s chicken noodle soup is comin’ for ya ;)
Every time I get sick, Jason makes this for me. It’s really comforting and the fact that it’s made with love by someone you love just really says it all. Hope you all can get warm with this soup this winter, sick or not!
- 2 tbsp. unsalted butter
- ½ large onion, diced
- 4 carrots, chopped
- 4 stalks of celery, chopped
- 5 boneless, skinless chicken tenderloins or 3 large boneless skinless chicken breasts, cubed into 2″ squares
- ⅛ tsp. Italian seasoning
- 4 cups chicken stock
- 2 cups water
- ½ tsp. dried sage
- 1 tsp. salt
- ½ tsp. ground pepper
- 1 bay leaf
- 6 oz. egg noodles
- In a large stockpot, melt butter then sauté onion, carrots, and celery until soft and tender, about 5 minutes. Add the chicken in and sprinkle with Italian seasoning. Cook until chicken has mostly cooked through, about 5 minutes.
- Add in the chicken stock, water, dried sage, salt, and bay leaf. Bring to a boil then let simmer for 30-40 minutes.
- In the last 5 minutes of cooking, add in the egg noodles.
- Taste and adjust seasonings as needed.
- Serve hot.
- Store in an airtight container in the refrigerator for up to a week.