Serves approx. 6-8. Cooking time is approx. 45 minutes from start to finish.
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!
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.
All photography by Jessie Alice Smith