The hubs returned from SXSW on Wednesday with some sort of plague. He was so sick while there that he had spent an entire day in bed. This may not sound that appalling to some of you, but my husband is super immunity man.* In the time I’ve known my husband, he’s NEVER spent a day in bed, even when sick (which is rare enough in itself).
*His other super power is sleep anywhere man. But that is a story for another day
As pretty much every North American (and maybe European?) person knows, there isn’t anything better than Homemade Chicken Noodle Soup when you are feeling under the weather. Unfortunately, he was in his hotel room, at the whim of the greasy hotel restaurant food. So, when he got home Wednesday, I made it my mission to get some much needed chicken-y noodle-y goodness into him. And, to make enough so he would have leftovers at the office the next day.*
*Which he promptly decided to forgo, in exchange for Tim Horton’s soup, but, again, that is a story for another day.
This recipe is adapted from epicurious, and it is even easier than it first appears. I had a store bought rotisserie chicken for dinner the night before, and I used the leftovers for the soup. It’s truly a simple meal. The hardest part is chopping the vegetables. And I’m pretty sure that part is only hard if you are allergic to raw celery and carrots like I am!
I was clearly pretty excited that the hubs had arrived home.
The hubs was clearly pretty excited I was making him chicken noodle soup.
This recipe is super easy, super delicious, and highly recommended for those days when you (or someone you love) are feeling under the weather. Of for a day when you are craving chicken noodle soup. It’s also super pretty…
Chicken Noodle Soup
Adapted from Epicurious
Serves 2-3 (large bowls)
900ml low-salt chicken broth
leftover rotisserie chicken (on the bone)
1/4 cup chopped onion
1 1/2 carrots, peeled, thinly sliced
1 1/2 celery stalks, sliced
1/2 tablespoons (1/4 stick) butter
1/2 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley
Combine chicken broth and rotisserie chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer for about 10 minutes. Using tongs, transfer chicken to large bowl. Cool chicken slightly. Discard skin and bones from chicken. Tear chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Garnish with additional fresh parsley. Season soup to taste with salt and pepper.