Fall is calling me and Saturday was more than I could wish for if we’re talking about perfect sunny summer days bidding the beginning of fall a hearty hello! Lest you think I spend any portion of my days during the summer wishing it was cooler, I’ll remind you of my June ranting about losing a minute of daylight each day until soon the light is swallowed by the night and we all lose our inspiration and cheer that only the sunlight can muster. (Okay, maybe that’s just me.) I know winter is coming and certainly fall reminds me it’s coming sooner than later. Though, I have made it no secret winter is no friend of mine, I can at least be excited about one thing the cold weather provokes in me and that’s my undying love for soup. I mean, I try to sneak in a soup or two during the hot sweltering months but even I can admit it’s a cold weather dish where the comforts of hot steamy goodness is best suited. The past few days have produced some beautiful mild temperatures, but it has not kept the usual sicknesses for this time of year at bay.
The boy came home with such sickness and his first request was, “Mom, can you make your chicken noodle soup for me.” You know I gush very little about this recipe or that. Uh, that was a joke, I’m pretty sure I’ve spent all my year’s allotment of gushing in the first month. But when a sick teenager asks for this soup, it has to be just what the doctor ordered in taste that is, and really, I’m crediting this particular accolade to him. So at the risk of sounding a bit drab, I am enlisting the words of someone else when speaking of this dish. As he slumbered over his bowl I could hear him melting into its wholesomeness the kind only soup can garner when your stomach can handle light doses of sustenance. “There is no other soup like this; it is seriously the best,” “I could eat this every day.” It really is that delicious and with its simple ingredients, a few minutes never tasted so good.
Homemade Chicken Noodle Soup
By Published: September 27, 2011
- Yield: 6 Servings
- Prep: 10 mins
There is no other soup like this; it is seriously the best, I could eat this every day. It really is that delicious and with its simple ingredients, a few minutes never tasted so good.
Ingredients
- 1 rotisserie chicken
- 1/2 lb. egg noodles large and curly kind
- 1 tsp. salt
- 1/2 T. chicken base I use Tones you can use bullion cubes
- 2 bay leaves
- 2 cloves garlic chopped
- 1/2 tsp. onion powder
- 1/2 tsp. red pepper flakes
- 2 carrots thinly sliced (optional)
Instructions
- Fill a large stock pan 1/4 full of water. Add the rotisserie chicken, salt, bay leaves, red pepper, onion powder, garlic, carrots and chicken base. We’re creating a broth so bring to boil for about 5 minutes.
Cook the noodles according to package at the same time.
Pull out the chicken and pick the meat from the bones. I do this very quickly because I do it very rustic like (big chunks) and I usually don’t include much of the dark meat and add it back into the chicken stock I’ve created. Drain the noodles and add to the meat and stock. Quick stir and I let it set for at least 10 minutes before serving so that the noodles can absorb some of the flavor. If you can let it set for a little longer even better. If you need to add water for more broth you can and it may need more salt for flavor.
