Heart of My Heart Chicken Noodle Soup Recipe
The holiday season is hard. Yes, the twinkling lights, sparkling laughter and beautifully wrapped gifts are all wonderful. But with all those wonderful things there is preparation, perspiration, and more than likely…stress.
When it all winds down and you are sitting on your couch, wrapping paper, ornaments and cookie crumbs surrounding you BAM! That’s when it hits you. Exhaustion, sometimes a little depression…and quite possibly a cold. I find the very best fix for this is homemade, filled with big chunks of chicken and fat noodles soup! Cozy up to a nice glass of wine, a blanket and a book and ease your racing brain and weary soul with a big bowl full of love.
I know I have posted a chicken noodle soup before, but I believe I have perfected it…(and I love the new picture I took. So proud. Thank you Running with Tweezers for the pointers. I love you!)
Heart of My Heart Chicken Noodle Soup
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. poultry seasoning
- Generous pinch kosher salt
- 3-4 grinds black pepper
- 1 lb boneless chicken cut into ½ inch chunks
- 2 Tbsp. olive oil
- 1 medium onion diced
- 10 garlic cloves minced
- 2 celery ribs diced
- 3 medium carrots diced
- 1 tsp. fresh rosemary chopped fine
- 2 cups dry white wine (make sure it is wine you would drink)
- 5 14 oz. cans of low sodium chicken broth
- 3 tsp. Better than Bouillon Chicken Flavor
- 1/2 lb. uncooked wide egg noodles
- 1 Tbsp. fresh thyme chopped
- In small bowl, combine the garlic powder, onion powder, poultry seasoning, salt and pepper. Mix in the chicken chunks.
- In a large soup pot (please no non-stick on this, you want the good caramelization bits from cooking to enhance the flavor of your broth however it will still be tasty in a nonstick) heat the oil over medium heat and add the chicken. Cook until juices run clear. Remove from pan and set aside.
- Add the veggies and rosemary. Saute until fragrant.
- Add the wine to the pan of veggies and scrape up all of those tasty bits from the bottom of the pan. You may notice the wine get very dark. That is OK, it is delicious! Once the bottom of your pan feels free of the bits, add the remaining chicken broth to the pot, along with the bouillon. Raise heat to medium high. Bring to a boil.
- When it is at a boil, add the noodles, boil for 5 minutes and add the chicken, boil another 3 minutes. Turn heat to low and add thyme. (I would have added fresh chopped flat leaf parsley as well, I just didn’t have any on hand…so DO it! It’s a lovely addition)
So there you have it my sweet readers. A little of my heart is now passed on to you.
Be good! But not too good, that’s boring ;)