One of the downsides of working at a school is that there are a lot of germs going around. It seems like there is always someone who is sick. And after getting sick a few too many times this year, I’ve become a bit obsessed with warding off the germs and pumping up the immune system–hand sanitizer, vitamin C, lemon water…you name it, I’ve tried it. But despite all of my efforts, the germs still have a way of sneaking in every once and awhile and unfortunately, Jeff was on the receiving end of it this time. Just one of the many downfalls of being married to a teacher, I guess!
I was feeling a bit sorry for him, so I decided to make the best sickness cure there is: chicken noodle soup. While I was at Costco this weekend, I decided to pick up one of their rotisserie chickens to help ease the process and add a punch of flavor without too much effort. I was working on my own here after all!
Rotisserie chickens can be a life saver in the busy kitchen and can really transform a meal with no extra effort required–definitely my kind of cooking ingredient! Plus, I just used the breasts for the soup and used the rest for burritos the next night!
This soup is beyond easy to make. First, start off with your standard mirepoix: celery, carrots, and onions. Such a fancy word for such common veggies!
Then, just saute them with some garlic in a bit of olive oil, add broth, chicken, and let simmer for a bit. Just before serving, throw in those noodles, and viola, dinner!
Oh, and I was so excited to find free range organic chicken broth at Costco this weekend too–love that they’re finally starting to carry more organic products!
Chicken Noodle Soup Recipe
1 medium onion, diced
3 stalks celery, diced
2 large carrots, diced
3 cloves garlic, diced
2 breasts rotisserie chicken
32oz chicken broth
1 tablespoon parsley, chopped
1 bay leaf
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup farfalle noodles (or whatever you have on hand)
Heat olive oil in a large pot. Add onion, celery, carrots, and garlic and saute until onions become translucent, about 4-5 minutes.
Add chicken, broth, parsley, bay leaf, oregano, salt, and pepper to the pot. Let simmer for at least 30 minutes, checking broth level so often (You may need to add a bit of water if the level decreases too much).
About 10 minutes before serving, add noodles and adjust seasoning as necessary.
Top each bowl with a touch of olive oil, and enjoy!
Time: 45 minutes