This chicken noodle soup is “homemade-ish”. It involves a few short cuts but still has that hearty, homemade taste that is perfect for a cold or sick day.
On the Struggle Bus
This week, both my son and I have been ill. I took him to the pediatrician and luckily he didn’t have the flu or strep. He just has a nasty cold and congestion. As a parent, it is so hard to watch your baby feel so bad and not be able to communicate their symptoms. The best I could offer was careful attention, comforting snuggles, and simple cold remedies.
This was also the first time I have been sick at the same time as my son. Gosh, it is draining! And it was terribly hard to focus on my own health because I was so concerned for his well being. I wished for my own mother to come to take care of me but she lives over an hour away. I just wanted some of her homemade chicken noodle soup. Luckily she has taught me how to make soup, and during a phone conversation encouraged me to make some this week. She reminded me that it would be a great treat for my son too because he has a sore throat.
Homemade-ish Chicken Noodle Soup
I love to make dishes from scratch- like in when I made this braised lamb last week. However, when I’m sick it is a challenge to find the energy. This recipe involves some short cuts. For example, instead of cooking chicken I bought a rotisserie chicken. Also, I used chicken broth I keep in the pantry for emergencies just like this.
When extremely tired or sick, what cooking shortcuts do you take? Do you have a favorite soup you eat when under the weather?
Chicken Noodle Soup with Rotisserie Chicken
- 2 Carrots sliced
- 2 Celery stalks chopped
- 1 small Onion chopped
- 3 Tablespoon Unsalted butter
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt
- 8 cups chicken broth I used low-sodium
- 1 cup water
- 2 teaspoons lemon juice
- 3 cups cooked chicken dice or shredded
- 8 oz egg noodles uncooked, medium size
- In a large pot, melt butter over medium heat. Sautè onions, celery and carrots for 4-5 minutes until softened.
- Add garlic and cook 1 more minute.
- Add italian seasoning, salt, chicken broth, water, lemon juice, and chicken. Stir to combine.
- Bring soup to a boil, uncovered. Stir in egg noodles and lower heat. Cook until egg noodles are al dente, stirring occasionally.