From Scratch Chicken Noodle Soup

Serves approx. 6-8. Cooking time is approx. 45 minutes from start to finish.

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Yes, it's summer and yes, it's hot outside. But that doesn't mean we can't enjoy the goods of the fall season! For starters, I could eat pumpkin pie all year 'round, so why can't we also enjoy delicious homemade soups in July? Well folks, I am here to tell you that you can and you should if it makes you happy. You do you.

I am finding it harder all the time to be able to enjoy soups that don't upset my very sensitive digestive system. So many soups are filled with hard-to-digest creams and a mountain of preservatives. I love soup, in general, so I have spent some time making my own simple, from-scratch, and tasty recipes that leave you feeling fully satisfied without the inevitable stomach discomfort.

So here's the first recipe and a true staple at our house... Homemade Chicken Noodle Soup!

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Ingredients:

• 3/4 stick or 6 tbsps unsalted butter

• 1/2 of a yellow onion

• 2 c carrots (about 2 large carrots)

• 3 celery stalks

• 2-3 large cloves of garlic

• 10-12 c chicken broth (I use unsalted broth so that I can control the total saltiness)

• 2 large chicken breasts

• 2 c egg noodles (heaping)

• Salt & pepper to taste

• 1/2 tbsp oregano

• 1/2 tbsp thyme

• 1 tbsp rosemary

• 2 c fresh spinach (optional)

Directions:

• Chop all vegetables into bite-sized or smaller pieces.

• Melt butter in a large pot or dutch oven.

• Add your carrots first, let them cook in the butter for about 3 minutes.

• Add in the onion, garlic, and celery. Cook for 5 minutes, stirring regularly.

• Pour in all broth, add all spices, stir, bring to a boil.

• Once boiling, CAREFULLY drop in both raw chicken breasts, I use a pair of tongs to submerge them easily. Turn the heat down to med and let boil for 10 minutes.

• After 10 minutes, using a clean pair of tongs, fish out both chicken breasts, and place them on a cutting board. Then using 2 forks, pull the chicken into bite-sized chunks. (some of the insides of the chicken may still be underdone, this is OK, it will cook for another 10 minutes still.)

• Once pulled, carefully scoop all of the chicken back into the simmering pot.

• Add noodles, let simmer until the noodles are soft, about 10 minutes.

• If you are using spinach, add it once the noodles are nearly done cooking.

• And that's, that!

• Enjoy with toasted bread, biscuits, or rolls. Stays delicious in the fridge for up to a week or in the freezer for 3 months.

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All photography by Jessie Alice Smith

#recipe #soup #chickennoodlesoup