Greedings, Freds! ‘Scuse me, I need to go find a tissue…(cue elevator music)…Ah.Thanks for waiting. I’m feeling much better, and hopefully I sound like myself again. Each day I am surrounded by a vortex of black-hearted germs who would love to eat my soul, or at the very least my respiratory system. I barely get to the point where I’m only using one box of tissues, half a bottle of cough syrup and 1 package of Mucinex each week, and then, BAM, out of nowhere (or out of that cute but drippy nose on the front row, probably) comes a whole new army of rhinovirus. Fan-Tas-Tic. At times like this, when all the vitamins, cold medicines and humidifiers in the world don’t seem to be making a dent in it, I turn to chicken soup. I know there have been a handful of scientific studies on the actual healing properties of the traditional healing elixir, and I’m not sure how much truth there is to it. But I know that nothing makes me feel better about life when I’m sick than a good bowl of chicken noodle soup. Unless it comes from a can. I’m not sure what it is that they put in canned soups, but they absolutely disgust me. There’s this slimy, sticky consistency to them that screams, “Don’t put that in any of your orifices!!!” and I obey. Now, back east, there was a Panera Bread just down the road that made some very nummy chick-a-noodle soup. But now I find myself in a town that considers having a Chinese restaurant and a Mexican restaurant pretty good variety. Fortunately, there is a better way! I’ve managed to formulate a chicken noodle soup that is 1) quick, 2) tasty, and 3) embraces the flavors of my new home territory. I highly recommend it even if you don’t have a cold…yet. It’s only a matter of time. They’re coming for you!
Here’s What You’ll Need:
- 2 Tablespoons olive oil
- 1 medium onion, onion chopped
- 3 medium carrots, sliced into 1/4 inch rounds
- 4 ribs celery, slice diagonally into 1/2 inch pieces
- 2 cloves of garlic, pressed through a garlic press or minced
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces, or 1 1/2 cups cubed cooked chicken
- 6 cups low-salt chicken broth
- 1 tsp chili powder
- 1 tablespoon canned chipotle chili in adobo (for spicier soup, use 2 tablespoons) finely chopped (I use a small food chopper)
- 1/2 lb. wide egg noodles
- Juice from 1/2 lemon
Here’s What You Do:
- Heat 2 tablespoons olive oil in a large stockpot over medium high heat. When hot, add the onions, carrots and celery and cook, stirring often, until softened.
- Add garlic and cook 30 seconds, or until fragrant.
- Add chicken and cook until no longer pink on the inside and starting to brown on the outside.
- Add broth, chipotle and chili powder to pot, bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
- Return to a boil, add noodles and boil, uncovered, until noodles are cooked, 8-10 minutes.
- Just before serving, add lemon juice and salt to taste.
Serve with a nice loaf of white country or sourdough bread.