Whenever someone isn't feeling well and has the beginnings of a cold, most people say that they should have a bowl of chicken soup. It hasn't been scientifically proven, but there are many who believe that sipping on chicken soup can help relieve the symptoms of a cold. If you are congested or have stuffy sinuses, the steam from the soup will help alleviate those symptoms for awhile. All I know is that I had the beginnings of a cold earlier last week, and after a couple of days of rest and sipping on my chicken noodle soup I am now feeling much more like myself.
When I decided to make soup, there were a few things I knew it must include. It had to include the leftover roasted chicken I had in the fridge as well as some carrots and celery. I also had a box of mini rotini pasta that I wanted to use for the noodles.
Now, doesn't that bowl of soup make you think it will warm you right down to your toes? Well, it really did! The broth is from the batch I made earlier last week, and I'm convinced that using homemade broth really makes the soup so much heartier and satisfying. The flavor really is richer and each sip makes you feel good.
Since this is so simple to make, I'm sharing it with One Page Cooks and the Blogging Event "Recipes for the Rest of Us". The idea is to share a recipe that is simple to make and doesn't require using a recipe to make it, so even the least experienced cook can make it easily. Be sure to check in the 2nd week of January to see what simple recipes have been shared over there.
One more thing before I share the recipe. I received an email from Jenn at the Leftover Queen and Foodie Blogrolll yesterday... I WON the weekly giveaway from Timberland! I'm so excited, and I'll happily wear my new shoes with pride. If you aren't familiar with the Foodie Blogroll, do check it out (it's on the left sidebar of my blog) or you can go HERE to find out more about it.
Chicken Noodle Soup
Ingredients5 to 6 cups chicken broth
2 carrots, cut into chunks
1 stalk celery, sliced into small pieces
1 onion, cut into chunks
2-3 cups cooked chicken, cut into small pieces
a pinch each of dried basil, oregano, thyme, rosemary, dill, sage (I used Penzey's Bouquet Garni blend about 2 teaspoons)
1 cup pasta (egg noodles or rotini), uncooked
Combine all ingredients except for the pasta. Bring to a simmer and allow to cook for about 20 minutes. Add pasta and continue to cook for about 10 minutes longer.