We have had some COLD weather in Alabama lately. Mind you, “cold” might not mean the same thing to Alabamians as it does to people north of the Mason-Dixon line, but when temperatures dipped into the single digits last week, we were scratching around the kitchen for something that would take the chill out of our bones. A big pot of Chicken Noodle Soup hit the spot!
I love to make Chicken Noodle Soup from scratch because it tastes so much better than any canned or frozen variety I’ve ever tried. It’s not a hard dish to prepare, and your family will love you for making it. The most time-consuming part is cooking the chicken. I cook mine in the crockpot overnight and make my soup the next day. You can, however, boil your chicken on the stove with the celery and onion listed in the recipe, and it will be fine.
Once the chicken is prepared, I use the fresh broth as the base of my soup. I do add additional chicken stock as needed, as well as carrots, celery, green beans, and corn. These make the Chicken Noodle Soup hearty, while maintaining the light, healthiness of it.
Chicken Noodle Soup is a fantastic dish to make for your family or to take to a friend. We have had a terrible flu season around here, so I keep this recipe close at hand so I can share a pot full with friends who aren’t feeling well. When you feel badly, nothing makes you feel better than a nap and a bowl of Chicken Noodle Soup.
[yumprint-recipe id=’14’]
Ashley, I really like this Chicken Noodle Soup- it’s so fresh and pretty! And the classic saltines in your picture- the perfect touch! I love that you said, “When you feel badly, nothing makes you feel better than a nap and a bowl of Chicken Noodle Soup.” So true!! 🙂
Thanks so much, Joy. I enjoy reading Yesterfood as well.