Friend breakups are the worst, right? It’s like, no one else will (probably ever) understand the level of your unwavering dedication to Friends reruns and that’s sad. I recently went through a particularly tough friend split BUT I did get a nice consolation prize out of the whole deal.
Her mom made the greatest chicken noodle soup, and chicken noodle soup is generally one of those things that fall into the Why Would You Go To The Trouble? category for me. This one is hearty, inexplicably creamy, and rich in flavor. It’s my go-to food when I’m coming down with something and the husband requests it at least once a month. So thanks for the recipe, Ms. Karen. You were always the best.
This soup is exactly what you need when the weather’s like it is today.
Oh, you haven’t been outside today? Don’t. Stay in and make soup.
FOOLPROOF CHICKEN NOODLE SOUP
serves about 1000 people (this makes a lot of soup)
2 carrots, chopped into half-circles
1 celery stalks, chopped
1/2 sweet onion, diced
3 cloves garlic, minced
64 oz. chicken stock (reduced sodium if possible)
2 (10 3/4 oz.) cans Cream of Chicken Soup
1 whole store-bought rotisserie chicken (or 2-3 cups chopped, cooked chicken)
1 (12-16 oz.) bag extra-wide egg noodles
optional: 1 tbsp chopped parsley
1. Heat 1 tbsp. olive oil over medium-high heat in a large Dutch oven. Once hot, add in your onions, celery, and carrots and cook until beginning to brown and translucent, about 10 minutes. Once almost cooked, add in the garlic and cook about 2 minutes more. While your vegetables are cooking, use your hands to break down the rotisserie chicken (both white and dark meat.) Rough chop the resulting pieces of chicken into 1/2 inch chunks. Save the bones for stock!
2. Pour the chicken stock in with the vegetables and allow to come to a boil. Once boiling, add in your chicken chunks and the Cream of Chicken Soup, stir, then immediately turn to medium-low. Be careful not to burn the bottom of the soup! Simmer for about 10 minutes.
3. Bring the soup back to a boil and add in the desired amount of noodles (usually about 1/2 to 2/3 of the bag, depending on how noodley you like your soup.) Lower the heat to medium-low then cover the pot and allow to cook until the noodles are done. This usually takes about 20-30 minutes. If desired, add in parsley at the very end.
I serve mine with crusty croutons – I cut a store-bought baguette into 1″ cubes and toast in a 450 degree oven for about 5 minutes.
This soup freezes really well, too. Because even microwaving is a Herculean task when you’re sick.
***If you burned your soup as I’m wont to do, click here. And if you haven’t yet, DON’T STIR! Just scoop the unburned soup into a new pot and get rid of the burned bottom layer.