Monday, September 20, 2010

Comfort Cure

 A head or chest cold in our family means chicken soup...and so it was yesterday.  I make many variations, but this is probably the most basic.

2 Tbl. olive oil
1 large onion diced
3 carrots diced
3 stalks celery diced
4 cloves garlic minced
1/2 tsp. crushed red pepper
1 tsp. celery seed or salt
9 cups chicken stock or broth, fortified with
   extra chicken base, if desired
 4 cups diced cooked chicken ( I like to use
    leftover roast chicken)
6-8 oz. wide egg noodles
1 cup chopped flat leaf parsley
s & p to taste

Saute onion,carrots , celery and garlic in olive oil until the onion softens a bit.  Add the crushed red pepper and celery seed(salt). Add the chicken stock and bring to a boil.  Reduce the heat to a simmer and simmer about 15 minutes. Add the chicken and bring back to a simmer, then add the noodles and simmer for about
10 more minutes.  Turn off the heat and add parsley and salt and pepper to taste.
( I make this early in the day or the day before serving)

Makes 5 to 6 quarts


  1. You made chicken soup on Monday.....So did I! I made Chicken Veg with Rice.
    I used the Harvest Medley Rice from Costco. It is a mixture of Brown, Red, Sweet Brown and Wild Rice, Really good! The girls loved it.

  2. Boy that sounds good...I'll have to try it

  3. I got to have some of this when I stopped by mom's yesterday...yummy!