Warm & Comforting Chicken Noodle Soup

The polar vortex has finally caught up with me. I feel like my head is an angry balloon. My knuckles are red & cracking from the cold & I am seriously considering giving up on Ohio. Take me to mountain & ocean air!

The sad part about being sick & living alone is that you either have to cook for yourself, hope someone loves you enough to bring you food, or rely on the temporary fix of the fine food establishments surrounding you. Well as it turns out no one loves me & I didn’t want to leave the house multiple times, so this girl zombied around the grocery & made herself some soup.


Chicken Noodle Soup 
yields approximately 8 servings

1 T. butter
1 onion, minced
2 cloves garlic
3 stalks celery, thinly chopped
2 carrots, cut into quarter inch disks
2 sprigs thyme (leaves only)
2 – 32 oz. chicken broth
2 cups cooked shredded chicken (I used a rotisserie)
salt & pepper, to taste
1 bay leaf
1/4 t. cayenne pepper
1/4 t. turmeric (for color)

In a stock pot on medium heat, combine butter, onion, garlic, and a dash of salt & pepper. Allow the onions to cook down for 1-2 minutes before adding the carrots, thyme sprigs, & celery. Stir occasionally to ensure all the vegetables are cooked evenly. Cook until soft & lightly browned.

Add both cartons of chicken broth, the bay leaf, turmeric, and cayenne pepper and allow the soup to slowly heat to boiling. In the meantime, we shall make our noodles!

homemade egg noodles:

1 1/4 c. flour
1 egg
1/4 c milk
dash salt

In a bowl, combine the dry ingredients. In a liquid measuring cup, whisk together the milk & egg. Make a well in the center of the dry ingredients and pour in the egg & milk mixture. Gently mix the two together with a spoon or fork until a rough dough is formed. Turn the dough out on a clean working surface and knead for 2-3 minutes, then form the dough into smooth ball.

With a rolling pin, roll out the dough to the desired thickness, a little thicker than a nickel, perhaps.


With a knife or a pizza cutter, cut your noodles into long strips, somewhere between 1/4 in. & 1/2 in. If you like long noodles, keep them long or if you prefer those short 1-2 inch noodles, then you can cut them down accordingly.

When the noodles are cut, simply scoop them up and drop them into the boiling soup. At this time, you can also add the shredded chicken. The noodles will look puffy & rise to the surface.


Allow the noodles to simmer in the soup for at least 3-5 minutes. Adjust your salt & pepper ratio to taste and serve your soup  with crusty bread or crunchy crackers.

Here’s to feeling better soon.



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