Over the summer, I cooked almost every day. I loved coming home from work, taking a look at my full fridge, and cooking for at least an hour. Since the start of school, however, that nice little routine has come to a halt. I’m too busy, too tired, or not even at home.
Luckily for me, a few days ago I started to get a small itchy feeling in the back of my throat. That ‘tingling’ turned into a few coughs…and I am now officially experiencing full-blown coughing attacks. Just lovely. Well, thanks to my new sickness, I am back in the cooking grind and started this past weekend with some simple homemade chicken soup.
I have only made chicken soup a handful of times, but it came out better than ever this time around. The amazing thing about cooking is that my recipes and cooking skills continue to improve over time.
Anyway, the soup was delicious. The kitchen smelled wonderful. And I already feel better. It’s pretty miraculous what some chicken, bay leaves, and egg noodles can do.
My inspiration for this soup? I’m glad you asked!
Chicken Noodle Soup by Smitten Kitchen
How To Make Easy Chicken Noodle Soup by The Kitchn
(And my Mom, of course!)
- 2 chicken breasts
- 2 bay leaves
- 3 carrots, sliced
- 4 stalks of celery, finely diced
- 1/2 yellow squash, cubed
- Dill, 1 teaspoon
- Salt and pepper to taste
- 4 cups of water
- 16 oz. chicken stock
- 1/2 yellow onion, finely diced
- 1 package of wide egg noodles
- 1-3 garlic cloves, minced
Cut all of your vegetables and warm a pan and a pot at medium-high heat with a little olive oil. Butterfly the chicken breasts — cut them lengthwise along the fold and gently pound them to a desired thickness . Here’s a good video tutorial if you’re wondering how to do it!
Once the oil is hot, place your chicken breasts in the pan. At the same time, take your onion, celery, and carrots and sauteé them in the pot. Don’t cook the chicken all the way, just let them get nice and golden on the outside — they will cook fully once in the pot.
Take your nicely golden chicken and place it in the pot with the celery, onion, and carrots. Add the garlic, cook for a minute to let it seep in. Then add 4 cups of water with 2 bay leaves and let it simmer for 30 minutes.
After 30 minutes, take your chicken out and shred it. I just used a knife and fork, but you can do it with your hands if you can handle the heat. Place the shredded chicken back in the pot and add everything else — the chicken stock, squash, dill, oregano, and salt and pepper to taste. Keep the heat low and let it simmer.
Finally, boil some water with salt and get those egg noodles ready! Once they’re finished, set them aside and make yourself a lovely bowl of chicken soup. To avoid having mushy noodles, have two separate containers for the soup and the noodles. Just combine them anytime you have a craving or start getting the sniffles.