I feel like everyone has a good story about chicken noodle soup.
Mine is kind of normal, but you know, it’s one of those stories about when I was a little kid, so sick that I couldn’t get out of bed and mom saved the day by cooking chicken noodle soup. Oh the soup…
And then I proceeded to watch Disney movies on VHS in my princess pajamas (Little Mermaid, of course) for the rest of the day. All was right with the world. And it was all because of that magical bowl of chicken noodle soup.
Even though being sick totally sucks, I wish it still meant that my mom would make me chicken noodle soup and let me watch Disney movies all day long.
This batch of soup was made to cure the flu.
Matt is from Colorado and spent Thanksgiving out there (I was in VT with my parents), and when he came back to the city, he had that scratchy throat, achy feeling of the flu coming on. Not ideal seeing that he was starting a new job on Monday. And he’s not a very good patient. New job + sick Matt = no good.
So obviously, my caring instincts kicked in (lucky guy) and I made a ginormous batch of easy chicken noodle soup. Enough soup that we could be eating it all week if need be.
Luckily, for both of us, the soup did the trick and he woke up the next day feeling like a whole new man. His first day went great and he’s stoked about being there.
And I’m just going to keep telling myself it was the chicken noodle soup.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, chopped
- 4 celery stalks, chopped
- 3 cloves of garlic, minced
- 3 tablespoons quinoa flour
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon oregano
- Salt & pepper to taste
- 1½ pounds chicken breast
- 12 cups chicken stock (or homemade broth)
- 2 cups gluten-free quinoa elbows, partially cooked
- Heat oil over medium high heat, add onions, carrots and celery, and saute until starting to soften, 5 minutes. Add garlic and cook for another 2 minutes. Toss in spices and mix to combine. Sprinkle vegetables with quinoa flour, cook for 1 minute then add broth.
- Bring soup to boil and reduce to simmer for 15 minutes.
- While soup is cooking, grill the chicken (either on a grill pan or an outdoor grill) until no longer pink in the middle.
- Meanwhile, cook pasta according to package instructions, until about it's halfway done. You want it to still have some crunch.
- Check chicken with a meat thermometer. When it reaches 180 degrees, the chicken is done. Remove and let sit for 5 minutes. Cut into cubes and to the soup along with the noodles.
- Cook for another 5 - 10 minutes longer until noodles are done.
- Scoop into bowls and serve immediately.