Summer colds are the worst. There’s just something particularly cruel about being sick during the summer. I mean, it’s already hot enough outside, right? The last thing I need is a fever.
We’ve had a long sickness descend upon our house this summer, and we’ve been souping it up over here. Thank heavens for family taking care of us where meals have been concerned. Despite all the delicious soup we’ve had brought in, I still had a craving for my chicken soup, so set out to make a batch the other day. It was gone by the end of the next day.
I’m a big fan of plenty of chicken in my soup. I mean, if there’s only one or two spoonfuls with chicken in the whole bowl, it makes me sad. Add as much in as you like here. Oh and I like lots of veggies and noodles on there too. Filling up my hungry tummy is key.
This soup was born from one day years ago spent home sick from work, craving soup, but not wanting to go to get some. So when I should have been resting, I headed to the kitchen.
I tend to use leftover rotisserie chicken that I keep in the freezer for this soup. Because who has time to cook a chicken when you’re sick? Not me. You can cook chicken for this if you like, though. I’m just lazy when I want soup now.
The broth for this is delicious and comforting. For the base, I use homemade stock if I have any on hand, otherwise I use store bought low sodium broth. Once you simmer everything in there, it gets even better.
Perfect for a day with the sniffles.
Enjoy!
- 4 large carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2-3 cups cooked shredded chicken
- 8 cups chicken broth
- 2 bay leaves
- ½ tsp Sage
- ½ tsp Rosemary
- ½ tsp Thyme
- 1 tsp Salt
- ¼ tsp fresh ground pepper
- ½ tsp Onion powder
- 1 cup whole wheat pasta or egg noodles
- ¼ tsp Marjoram
- ¼ tsp Tarragon
- Heat olive oil in a 6 quart dutch oven or large pot
- Add carrots, celery, and garlic. Sautee for 5-7 minutes
- Add chicken, broth, and spices through onion powder. Bring to a simmer, and allow to simmer for 30 minutes.
- Add pasta, and cook for an additional 10 minutes, or until pasta is tender.
- Add marjoram and tarragon, simmer for an additional 5 minutes.
- Serve
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