Difficulty Level: Easy
Many families have Christmas traditions that they follow each year. In my family, it has been a tradition for me to have a cold for Christmas ever since my children first started school. So, although they are both adults and I am no longer exposed to a class full of runny-nosed kids, like clock-work December 23 saw me with a scratchy throat and stuffed sinuses. My mother-in-law always asks me if I have chicken soup, then offers to make me some. Those who know me well know that other than gin and martini glasses, the only thing I keep in my freezer is chicken stock.
I made Chicken Broth with Greens two weeks ago which made me feel much better. Now the cold is gone except for a residual barking cough, so I felt like it was time to make myself some more chicken soup. This time I went for childhood comfort soup - chicken noodle. I made this in my crock pot and it just hit the spot, with lots of vegetables and big hunks of chicken. It didn't make the cough go away, but it made me feel cozy and warm.
|1 tbsp||vegetable oil|
|2 small||carrots and celery stalks, sliced|
|3/4 cup||mushrooms, sliced|
|1||clove garlic, chopped|
|1/2 tsp||each salt and pepper|
|1/4 tsp||dried thyme|
|8 cups||chicken stock|
|1 cup||egg noodles|
|2 tbsp||chopped fresh parsley|
- In large skillet, heat oil over medium-high heat, saute onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf until vegetables are softened, about 8 minutes. Scrape into slow cooker.
- Add 1 cup of the broth to the skillet and bring to a boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with chicken and remaining broth. Stir to combine.
- Cover and cook on low until juices run clear when chicken is pierced, about 3 to 4 hours. Skim off any fat and foam. Remove chicken, dice and return to soup. Discard bay leaf.
- Meanwhile, in a saucepan of boiling water, cook noodles until tender but firm. Drain and add to soup along with parsley.