I think that most people have a favorite version of chicken noodle soup. Whether it’s their grandmother’s recipe – or they add a cup o’ water to some condensed soup in a can – there’s usually a sentimental favorite.
My favorite chicken noodle soup recipe is the opposite of a sentimental favorite though.
It’s a recipe I put together one day a few years ago when Jedd had a bad flu. I kept him hydrated with ginger ale, water and chicken bouillon, but I needed a little comfort too. He rarely gets sick and seeing him feverish was freaking me out.
So I self-soothed with chicken noodle soup.
Whenever I make this on a cold night, I think of those couple of miserable days when he was down with the flu.
It’s a mixed bag of emotion.
“Mmmm, this is amazing chicken noodle soup.”
“Ugh, but it reminds me of when Jedd had the flu.”
“But, it’s really, really, good.”
Self Soothing Chicken Noodle Soup
Makes approximately 8 cups.
1 large chicken breast
Freshly ground black pepper
5 large celery stalks, diced
3 large carrots, diced
1 large red onion, diced
1 ½ tablespoons olive oil
6 cups low-sodium chicken broth
2 teaspoons dried dill
1 teaspoon worcestershire sauce
¼ teaspoon cayenne
¼ cup flat-leaf parsley, divided
½ cup medium egg noodles, or homemade pasta scraps
Preheat oven to 350 degrees. Season chicken with salt and pepper. Bake the chicken until it registers 165 degrees with a meat thermometer.
While the chicken bakes, saute the celery, carrots and onion in olive oil over medium heat. Season with salt and pepper to taste.
When the vegetables are softened, after approximately 5-8 minutes, add the chicken broth, dill, worcestershire sauce, cayenne and half of the parsley.
Shred the chicken and add to the soup. Cover the soup.
Once the soup comes to a simmer, add the pasta.
Cook until the pasta is softened, about 5-7 minutes.
Add remaining parsley and serve immediately.
(Photo by Launie Kettler)