This recipe of mine was first posted on December 7th 2014. As it turns out it's now winter a few years later and I'm sick once again and in need of comfort food so I'll be making it this evening. I've made a few updates to it. I thought you might like this recipe too...
It's winter here in NC as much as I'd like to pretend it's not, and in winter I need chicken noodle soup. When I'm not feeling well, cold to the bone and want to feel warm and full all over I make this soup.
Here is a chicken noodle soup recipe I've made my own via an Alice Water's cookbook
1 Whole Onion (color of your liking): chopped
4 Cloves Garlic: Roughly chopped
4 Celery Stalks: Chopped
4 Carrots: Chopped
2 Teaspoons Olive Oil Water (enough to cover chicken)
1 Package of Egg Noodles
1 package Baby Bella Mushrooms
1 large package of spinach
1 Whole Chicken
4 sprigs Rosemary
dash of Cayenne pepper
dash of Oregano
4 splashes of Cholula hot sauce
Salt: To Taste
Pepper: To taste
Cover the bottom of a large soup pot with 2 table spoons of olive oil and heat over medium heat. Add onions and garlic and sauté for about 5 minutes until tender. Then add chopped celery stalks and carrots for about 5 minutes salt and pepper to taste. Take your whole chicken (rinsed over with cold water) and add to pot. Then you could add 1-4 cups chicken broth (I normally don't do that) and enough water to cover chicken completely, add bouillon cubes to taste. Add rosemary, cayenne, oregano, and a few dashes of cholula hot sauce. Bring to a rolling boil. Boil for about an hour to an hour and 15 minutes.
After about an hour turn heat to low. Remove chicken from pot and begin picking the meat of the chicken off of the bones. Return the chicken meat to the broth. Once all of the meat has been returned to the pot bring the soup back to a rolling boil. Add egg noodles and mushrooms. Cook for 4 more minutes, remove from heat and then add spinach. Ladle soup to a bowl and let sit for 5 minutes to cool before serving.
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