What The Doctor Ordered
This week my family is under siege from that annual bad-guy “The Cold”. As we’re all busy sniffling, sneezing, coughing, and feeling lethargic, food can sometimes take a backseat. When we’re all feeling like we have no energy, it’s so easy to embrace the siren call of convenience. Canned soup, blue box mac-n-cheese, even the drive-thru has its appeals when there is truly no desire to cook, let alone eat what is cooked. However, knowing full well that we are not going to beat this cold on sleep alone, I have been determined to keep the healthful and nourishing food flowing.
During such times, I turn to that perennial favorite, Chicken Noodle Soup. There is truly nothing like it to offer comfort in the midst of sniffle season. I set out to make this soup the other day, and when I looked into the pantry, I discovered an absence of egg noodles. I contemplated heading out to pick some up, for what is chicken noodle soup without the noodles? Instead, I dug out a package of stellini — star shaped pasta. This turned into a win-win substitution, as both children were eager to fill their spoons with the tiny star shapes.
This is a completely adaptable soup — add whatever vegetables you have on hand, as well as your preference of herbs and noodles. It’s well worth mentioning that homemade chicken stock far surpasses any canned variety available. I happen to keep my freezer nicely supplied with homemade stock, but if you don’t have any on hand, make it easy on yourself and feel free to use whatever canned or boxed variety you prefer. Hold off on seasoning with salt then until after tasting, as canned stocks tend to be on the salty side.
Chicken Noodle Soup
2 teaspoons butter
1 cup sliced celery
2 cups chopped carrots
1/2 cup chopped fennel
1/2 cup chopped onions
3 or 4 potatoes — peeled and diced
1 teaspoon dried basil
1 teaspoon poultry seasoning
2 quarts homemade chicken stock
1/2 cup sliced sugar snap peas
4 ounces egg noodles or 1/2 cup stellini
3 or 4 cups cooked chicken
Salt and pepper to taste
Melt butter in a large soup pot.
Saute the celery, carrot and onion for 2 minutes.
Add potato, basil, poultry seasoning, and chicken stock.
Bring to a boil.
Add sugar snap peas, noodles, and chicken, and cook on low for 20 minutes.
Season with salt and pepper to taste. Serve hot.
