Mikey is training for the Chicago marathon and ran 16 miles through the cold rain about 3 weeks ago. His body wasn’t pumped about it and decided to shut down. He got super sick and it held on tight for 2 (very long) weeks.
As we all know, one of the best cures for the cold/flu is chicken noodle soup.
I made a large pot of this comforting soup and although it didn’t heal him as quickly as I hoped it would…I like to think it made him feel a little bit better.
After lots of rest, soup and vitamins, Mikey is finally feeling healthy again and has been able to continue with his training (phew).
Plus, this made a REALLY big batch of soup. So I stuck about half of it in airtight containers and put them in the freezer for the chilly weeks ahead.
Recipe: Chicken Noodle Soup
2 1/2-3 Quarts Chicken Stock (you can add more if you find your soup is too thick)
Remaining Chicken from Carcass (or about 1 1/2 cups cooked, shredded chicken)
2 Medium Carrots, Peeled and Diced
2 Medium Celery Stalks, Diced
1/2 Medium Onion, Diced
1 Garlic Clove, Minced
1 Teaspoon Salt (Plus more to taste)
1 Teaspoon Finely Chopped Thyme Leaves (dried or fresh)
1 Teaspoon Oregano
Black Pepper, Freshly Ground (about 1/2 tsp)
1 Cup Dried Egg Noodles
Bring stock to a simmer over medium high heat in a large pot or dutch oven.
Add the carrots, celery, onion, garlic, salt, thyme, oregano and pepper. Stir to combine and bring to a simmer until vegetables are tender, about 20 minutes
While that is simmering, bring a medium sauce pot with water to a boil and add egg noodles. Cook according to package directions and then drain once cooked.
If you have not shredded chicken yet, do so at this time.
When the vegetables are tender, add the noodles and shredded chicken and bring the soup to a final simmer. Cook for about 5 minutes and then season with more salt and pepper as needed.
Serve with warm bread and sprinkle with fresh parmesan.