The blistering cold winter weather has our mouths watering lately for some warm and hearty comfort food. What’s our top pick? Hands down, it’s got to be this chicken soup recipe. After all, soup is practically made for cold and flu season.
If you’re ready to jump in the kitchen (trust us—it’s worth it!), follow along with our rendition of this recipe below.
What you’ll need:
- 2 Tbsp olive oil
- 1 onion, diced
- 2 Carrots, diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 8 cups of chicken stock
- fresh rosemary to taste
- 6 oz. extra wide egg noodles
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
Heat the olive oil in the bottom of your pot over medium-high heat. Sauté the onion, carrots and celery until the carrots are slightly softened (about 4-5 minutes). Add garlic and sauté for an additional minute. Stir in chicken stock and add your desired amount of fresh rosemary stalks. Allow to cook until it reaches a simmer, then reduce heat and continue simmering until the rosemary flavor is absorbed (about 5 minutes). Remove the rosemary and add the chicken and egg noodles. Continue cooking for 8-10 minutes, then remove from heat. Add salt and pepper to taste.
How’s that for some easy, mouth-watering comfort food? Give this recipe a try and then share your thoughts with us in the comments below.