25 February 2014

Foodie Tuesday | Roasted Chicken Noodle Soup

Chicken noodle soup: the ultimate comfort food.

'Nuff said.

Preparation: 15 minutes | Cooking Time: 50-60 minutes | Serves: 6-8
  • 2 tbsp. olive oil
  • 1 large onion, medium-diced
  • 2 large carrots, halved & sliced into pieces 1/4 inch thick
  • 2-3 celery stalks, sliced into pieces 1/4 inch thick
  • 2 tsp. minced garlic
  • 3 cups cooked chicken, shredded
    We generally use the leftover meat from roasted chicken dinners the evening before (I always cook two whole chickens on 'roasted chicken' night for exactly this reason- leftovers. Can't get enough of them.) For an awesome and tasty shortcut, pick up a rotisserie chicken from your local supermarket.
  • 1/4 cup all-purpose flour
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. poultry seasoning
  • 6 cups chicken broth
  • 2 large baking potatoes, peeled & diced into 1/4 inch cubes
  • 1 tsp. coarse sea salt
  • 1/2 tsp. ground black pepper
  • 1 (375mL) can evaporated skim milk
  • 4 oz. (2 cups) uncooked wide egg noodles (we use whole wheat, no-yolks noodles)
Cooking Directions:
  1. Heat olive oil in a large, heavy-bottomed stock pot or Dutch oven over medium-high heat.
  2. Add onion, carrots, celery and garlic. Sauté 5-8 minutes or until the onion begins to turn translucent and carrots are slightly tender.
  3. Add chicken, then sprinkle flour, oregano, thyme and poultry seasoning over vegetables. Cook for 1-2 minutes or until fragrant.
  4. Stir in broth, potato, salt and pepper; bring to a boil. Reduce heat and simmer, partially covered, for 20-35 minutes or until potato is tender and cooked through.
  5. Add milk and egg noodles; cook for 10 minutes or until the noodles are tender. Serve immediately (with crusty bread and butter, because that's awesome.)
This soup is particularly popular around our place during cold and flu season - it's roughly a bazillion times better (tastier, heartier, healthier, sexier, smarter, more stylish and better dressed) than your average store-bought varieties. Not that I'm knocking store-bought (except that I totally am) but this soup rocks my socks.

Ain't no soup like a home-cooked soup. {drops mic} WORD.

PS- This soup can be frozen, technically, but the noodles pretty much fall apart when defrosted. If you're hoping to freeze a batch or two, may I recommend you do so before you add the milk and egg noodles? Thaw the soup, bring to a boil and add both, cooking until tender.

Notes: one-pot-wonder | kid-friendly | (sort of) freezer friendly

{original recipe courtesy of Cooking Light}