Chicken Noodle Soup with Ginger
- Jamie and Brittney
- Sep 5, 2016
- 3 min read
It’s that time of year, again. The kids are going back to school, Fall is in the air, and everything at Starbucks is Pumpkin Spice. But that also means the kids are bringing home germs from their classmates that they will inevitably spread to the rest of your darling family. While you can do everything in your power to prevent the icky bug from spreading, sometimes it just slips through and all you can do is ride it out. So, there’s no time like that to make soup!
Chicken Noodle Soup is probably the easiest soup to make, and so incredibly tasty. I never really had a recipe for this. I just sort of lived by my grandmother’s rules; “If it’s in your kitchen, it goes in the pot.” Obviously, you wouldn’t just throw cereal or bananas into this, it’s just a saying to get your creative juices flowing!
The kids down here in Southern Utah went back to school at the beginning of August, so we’ve already had our Back-To-School Virus. It was the perfect time to make Chicken Noodle Soup, and here’s how I did it:
Ingredients: 2 ½ Cups Chopped Chicken 1 Yellow Onion Diced 2 Cups(ish) Chopped Celery 2 Cups(ish) Chopped Carrot 2 Big Cans of Chicken Stock (I forgot how many ounces, but use your judgement) 3 Tablespoons Diced Ginger (especially for congestion) 1 Tablespoon Italian Seasoning 1 16oz Package of Wide Egg Noodles 2 Cups Water 2 Tablespoons Oil
Two days prior to making this soup, I had made a whole chicken and had some leftover. It was a mix of white and dark meat. I chopped that up into bite sized pieces and set it aside. I did this first to gauge how much meat I had and could adjust the vegetable quantities from there. I peeled the carrots and then chopped that rather thickly, as well as chopped the celery in about the same way. I like the bite sized pieces, but you can do this anyway you’d like. Then I peeled the ginger, and diced that and the onion
Once all of the veggies were prepped, I got a large stock pot and heated the oil. Then I added the carrots, celery, and onion, then cooked it until it was nice and tender. After that, I added the ginger and Italian seasoning. This cooked until the ginger was fragrant, then I put in the chicken to heat it up.
Satisfied with how everything was looking, I put in the chicken stock, and the water. You might have to adjust the amount of water, depending on how much it covers. There still needs to be room for the noodles. If you need to add more than an extra cup of water, crush up a bouillon cube to help keep its flavor. Bring it to a boil and let it simmer for about 15 minutes, with the lid on. Add the whole package of egg noodles and keep it simmering until the noodles are cooked. Serve with rolls and then that’s it!
This makes enough that it should last for a couple of days for your family, which means less cooking while you’re feeling like garbage. But let’s hope the storm passes and everyone is healthy quickly!
コメント