Okay, so–this past week has been less than ideal. I was up late Monday night studying for my psychology midterm, and when I got home from the exam on Tuesday evening (at ten o’clock; you’ve got to love night classes!) Alex had a fever of almost 101F. Yikes! He stayed home on Wednesday and seems to be doing better, but when one of us gets sick the other inevitably follows… so that brings us to today, Friday, and I have called out of work dying, myself. A blight has fallen upon our house and it seems inescapable. The only thing anyone here wants to do is nap, play video games, and eat soup, so that’s exactly what’s happened. At least I had the foresight to make six quarts of chicken noodle stew before Plague rode in on his apocalyptic pony and drop-kicked me in the head.
This recipe makes 10-12 servings.
Ingredients:
- 2 chicken breasts
- 1 package (about 12oz) egg noodles
- 8 cups chicken broth
- 4 cups water
- 1 yellow onion
- 4 large carrots
- 10 large stalks celery
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 ½ tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp basil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp lemon juice
- ½ tsp chili oil (optional)
Directions:
- Peel and dice the yellow onion and add to a large stock pot with minced garlic and minced ginger. Cover and cook on medium heat for 5-10 minutes, or until the onion has softened and become translucent.
- Meanwhile, dice your carrots and celery into small, bite-sized pieces.
- Add diced carrots and celery to the stock pot with thyme, rosemary, oregano, parsley, basil, salt, black pepper, and garlic powder. Mix to distribute spices, cover, and cook for an additional 3-5 minutes, or until the vegetables have brightened in color and the spices have become fragrant.
- Add chicken broth and water to the pot, stirring gently. Add chicken breasts and submerge completely. Raise the heat to medium-high, cover, and boil for 25-30 minutes, depending on the size of your chicken.
- When finished, remove chicken breasts and add dried noodles. Boil noodles for 8 minutes.
- Meanwhile, use two forks to shred the chicken breasts.
- Remove the pot from the heat and add shredded chicken back into the soup. Add lemon juice and stir to combine. Add or serve with chili oil if desired.
This recipe keeps for a week in the fridge, and reheats well either re-boiled with additional water/broth or in the microwave. I called it “health bomb” because apparently garlic is good for the immune system, ginger is good for the stomach, lemon is good for the throat, and chili oil is good for the sinuses… and we need all the help we can get in our house this week.
Health Bomb Chicken Noodle Soup
Ingredients
- 2 chicken breasts
- 1 package egg noodles about 12oz
- 8 cups chicken broth
- 4 cups water
- 1 yellow onion
- 4 large carrots
- 10 large stalks celery
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 ½ tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp basil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp lemon juice
- ½ tsp chili oil optional
Instructions
- Peel and dice the yellow onion and add to a large stock pot with minced garlic and minced ginger. Cover and cook on medium heat for 5-10 minutes, or until the onion has softened and become translucent.
- Meanwhile, dice your carrots and celery into small, bite-sized pieces.
- Add diced carrots and celery to the stock pot with thyme, rosemary, oregano, parsley, basil, salt, black pepper, and garlic powder. Mix to distribute spices, cover, and cook for an additional 3-5 minutes, or until the vegetables have brightened in color and the spices have become fragrant.
- Add chicken broth and water to the pot, stirring gently. Add chicken breasts and submerge completely. Raise the heat to medium-high, cover, and boil for 25-30 minutes, depending on the size of your chicken.
- When finished, remove chicken breasts and add dried noodles. Boil noodles for 8 minutes.
- Meanwhile, use two forks to shred the chicken breasts.
- Remove the pot from the heat and add shredded chicken back into the soup. Add lemon juice and stir to combine. Add or serve with chili oil if desired.
