After being sick for a week and consuming a diet of chicken soup and toast, I feared I wouldn’t have anything to post. And then I thought of the soup itself. It’s such a simple recipe, and you can take advantage of convenience items like rotisserie chicken and chicken stock when you really have no energy to cook and wash extra dishes.
I learned a few lessons from this past bout of sickness. Lesson One: no matter how lazy I feel, go to the second store to pick up the rotisserie chicken (I chose to buy and poach chicken breasts instead…not much extra work under ordinary circumstances, but when ill, I practically needed a nap after this step). Lesson Two: Do NOT try to do math in my head when my head feels like it will explode at any moment. Use a calculator, or else I will keep adding 32 and 14 and getting 64. And then I will realize my mistake and decide to just add water to rectify the chicken stock shortage, resulting in a soup with no flavor.
Ah, well. When made correctly, this soup delivers comfort in a bowl.
64 oz chicken stock or broth
2 cooked chicken breasts, shredded or diced
1 medium onion, diced
1 celery stick, diced
2 carrots, diced
1 T fresh thyme
1 T fresh parsely, chopped
2 tsp olive oil
4 oz egg noodles
Heat oil in large pot (about 5 or 6 qt size) over medium heat. Add onions and saute until soft, about five minutes. Add carrots and celery and saute for another two minutes. Add chicken stock, cover and bring to a boil. Reduce heat to low and simmer for fifteen minutes.
Remove cover and add chicken, parsley, and thyme. Cook for about three minutes to allow flavors to meld. Turn off heat and add noodles. Allow the soup to sit for five minutes so the noodles can absorb the stock. Test for seasoning and add salt and pepper to taste.