Winter – it’s not just coming, it’s here. From some spotted, drizzling downpour in Los Angeles to the outrageous snow storms on the East Coast, a ridiculous flu season and the Game of Thrones Season 5 Trailer, Winter is making it’s mark this year and it’s making it loud and proud.
Fortunately for me, my housemates and my stomach – I’ve been perfecting an impeccable anti-Winter anecdote. Somewhere, wrangled between my nurturing side, a somewhat new fangled love of food, a nurturing Step Mother who’s been eager to teach me to cook and an incredibly Jewish grandmother who did nothing but dote on her family – I’ve stumbled upon the Chicken Noodle Soup recipe to end all Chicken Noodle Soup recipe’s. It’s got enough root vegetables to reinvigorate your root chakra and a deliriously delicious, savory flavor. Perfect for large groups on weekend trips, a cozy night in with good friends and stocking up the freezer, this soup is the cat’s pajamas. So get some of your favorite old movies together, cuddle up with your loved ones – furry, and otherwise, and chow down on some of the best homemade soup you’ll ever have, guaranteed.
I made the following recipe for four people, but let’s be honest it probably could’ve fed 8 if we weren’t starving.
- 2 Carrots
- 2 Ribs of Celery
- 1 Clove Garlic // or 2 tbs minced Garlic + Juice
- 1 medium Onion
- 1 Shallot
- 1 Ginger Root
- 3 Radishes
- 1 Potato
- 4 tbs Butter
- EV Olive Oil
- 2 Qt Boxes of Beef Stock
- 1/2 cup Pasta Shells
- Handful of Fresh Cut Herbs: Dill, Basil, Mint, Cilantro
- Fresh Cracked Pepper
- Sea Salt
- 2-3 Chicken Breasts
- 2 Lemons
Tools: Cutting Board, Sharp Knife, Large Soup Pot, Medium Sauce Pan; Extra Points: Vegetable Peeler
- Get our your chicken breasts, cut them up into manageable – edible – pieces, and marinate it in a basic concoction of Olive Oil, Lemon, Pepper and Salt.
- While the chicken is marinating, peel, slice, dice and mince down your veggies and herbs.
- Heat up your Soup Pot to medium heat, and we’re going to cook down the chicken. Because there are going to be so many aromatics added layer by layer, just toss in the chicken and the marinade; and then add 2 tbs of butter. Trust. Turn 3 times, every 2 minutes. Take the chicken out and let it rest on some paper towels; don’t worry if it’s not completely cooked – it’ll get there!
- Toss in the shallot, onion, ginger and garlic. Cook for 3-5 minutes, then add the rest of the veggies, 2tbs of Butter and season heavily with salt; cook for 10 minutes.
- Add your beef stock. And I know what you’re thinking: but AMANDA, we’re making Chicken Noodle Soup! Yep, I know – let me show you the way. Add salt, pepper and fresh herbs to taste and bring it to a boil.
- One thing I’ve found over time is that when my noodles sit in the soup for too long, they kind of – take over – the soup; so, to avoid creating an awkward consistency, and for saving’s sake, I’ve been cooking my noodles in a separate sauce pan and really enjoying the flavor of the soup. While the soup is coming to a boil, add water and a pinch of salt to the medium sauce pan and bring to a boil as well.
- Once the soup is boiling, add the chicken and cook for 10 more minutes.
- Let the pasta cook until tender, drain – and voila!
What are your tips and tricks for your favorite recipes? I’m always looking to try new things; let me know in the comments below!