When you think of comfort food what comes to mind? Mac and cheese…roast chicken…chile…fresh baked cookies…the list can go on and on. For many people, nothing beats a big bowl of homemade chicken soup. With today being a cold and rainy day, a big pot of fresh chicken noodle soup is now simmering away on our stove this afternoon. Now my house smells really good but because I’m not a fan of cooked carrots & celery, I won’t eat any (too much work to pick them out)…but that’s ok because my partner is recovering from surgery and will eat the whole pot over the course of the week.
Here’s how it was made:
Cut 2 boneless chicken breasts into bite-sized chunks and brown in a stock pot with a little olive oil.
Add a dash of worchestireshire sauce and sesame oil. Add whatever spices/herbs you like…this one has salt/pepper to taste and a small handful of parsley (chopped).
Once the chicken is browned and cooked through, add chopped onion, celery and carrots and cook until slightly tender (approx 10 minutes on med high heat).
When the veggies are tender, add one container of chicken stock, 1 pint of stewed tomatoes and whatever sort of pasta/rice you like (this batch has broad egg noodles). You can add as much or as little pasta/rice you like…just keep in mind that the more you add, the less soupy your soup will be.
Cover soup and let simmer for a minimum of 30-40 minutes…but keep in mind, the longer it simmers, the better it gets.
Right before you serve, squeeze in the juice of 1/2 a lemon.