I sure hope you had a great Christmas with your friends and family!! Ours was nice, though not quite what we’d planned. We were set to go to Kentucky to be with friends, but our sweet old dog Olivia was still recovering from a inner ear problem and then Charlie came down with a cold, so we stayed put for Christmas. Thankfully, both of my patients are better!
For Charlie, I’d like to think this little pot of the so-called “culinary cold cure” helped, along with real cold medicine and lots of fluids. I made a big pot of this at the onset of his cold, and he gobbled up 2 servings right away. Is it “feed a cold and starve a fever”? It may be the other way around, but he definitely “fed the cold” that night! Our dear friend Cliff was under the weather too, so yesterday, I made another pot of this feel-good elixir and took it over to him. I posted a quick photo of this on FB over Christmas and several folks asked for the recipe, so here you go!
Using a cooked rotiserrie chicken from the grocery store makes this an easy and fast process, without sacrificing any of the homemade aspects. Prepping the veggies is the only time consuming part of the process, and if you’ve got a good knife and cutting board, that part goes by quickly and can be pretty cathartic…at least for me 🙂
Though the weather around the country is wacky and varied–warm here in the south and blinding snow out west–chicken noodle soup is always in season, no matter the temperature. For warmth, for comfort, and heck, just for the taste. So make a big pot of this and share 1/2 with a neighbor who’s under the weather-it’s great nourishment and delicious, but it’s also a sign…a sign that you care.
- 1 large onion, chopped
- 6 carrots, peeled & sliced
- 3-4 large celery stalks, chopped
- 2 tablespoons butter
- 2 quarts chicken broth (I use low-sodium)
- 1 medium-sized, cooked rotisserie chicken
- 1 teaspoon thyme leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups dry egg noodles (I use wide)
- 1 can cream of chicken soup
- In a large stockpot, saute onions, carrots, and celery in butter over medium heat until crisp tender. While sauteing, remove meat from rotisserie chicken. When vegetable are tender, pour in chicken broth plus 2 cups water. Add in chicken meat, thyme, and season with salt and pepper. Simmer on medium low for about 20 minutes. May add an additional cup of hot water at this point if needed. Pour in egg noodles and continue simmering until noodles are tender, about 8-10 more minutes. Add in cream of chicken soup and allow to heat through. Season with additional salt and pepper to taste and serve with crusty bread/rolls or crackers.