We're back from Grand Cayman, and it was an amazing trip. Just what we needed...sun, sand, and baby-free laziness for 4 days (thanks mom and dad for making it possible)! We had a fabulous time, but were happy to come back and see our little cutie. Somewhere in between Grand Cayman and Wilmington, I contracted a pretty nasty cold (and really attracted friends on the plane by sneezing and sniffling the whole way home). I then I had to drive up to Raleigh to pick up Finn from my parent's house. While I was there, my wonderful mother was so sweet to cook me up a batch of chicken soup, sure to help me feel better. I brought it back to Wilmington with me and we had it for dinner tonight and I do believe I am already on the road to recovery. This soup recipe is a cross between hers and mine, and it is a keeper...make it any time you feel under the weather, or if it's just cold outside and you want something warm and comforting. Served with a grilled cheese--you have the perfect meal. Enjoy! And glad to be back (sort of)!
- 2 large chicken breasts, or 1/2 rotisserie chicken, meat pulled from the bones and shredded
- 4-6 cups chicken stock or broth (can use low sodium to better control the salt)
- 1 TBSP olive oil
- 1 medium onion, diced
- 3 celery ribs, diced
- 2 carrots, peeled and sliced (or the equivalent amount baby carrots)
- 1 carton sliced white mushrooms
- 4 cloves garlic, minced
- 2 tsp poultry seasoning
- 6-8 sprigs fresh thyme (do use fresh here...it really makes the flavor)
- 1 15-oz can cannellini beans, drained
- 2 cups egg noodles
- 2 cups baby spinach
- salt and pepper to taste
If using raw chicken breasts, in a medium saucepan, add 2 cups chicken broth and boil chicken until done. Shred chicken into large pieces with two forks and leave in broth. Set aside.
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| Eat your soup! |
In large soup pot, add olive oil and saute onion, celery, carrot and mushrooms until soft. Add garlic and saute 1 minute more. Add reserved shredded chicken and 4 cups broth. Bring to simmer. Add poultry seasoning, thyme and beans. Continue to simmer for 20 minutes to 2 hours (however much time you have!). Add more broth or water if it becomes to thick. Five to ten minutes before serving, add egg noodles and spinach and turn heat up just a bit (again, watch liquid content...if it needs more liquid, add more!). When noodles are tender, taste and season with salt and pepper. Enjoy, and feel better if you are sick! :)
Download PDF of Recipe
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