Homemade Chicken Noodle Soup

The girls and I were sick for the last week. We weren’t so ill that we couldn’t move, but we were sick enough to stay home for a whole week. (Don’t worry; we have many, many pairs of pajamas.

On my worst day, I decided that we needed soup. We always feel better after eating homemade chicken noodles so this time would be no different.

Luckily for us, no. We all felt a bit more energetic after eating a bowl of soup and fresh dinner rolls that I made correctly. It didn’t heal us, and I didn’t expect it to, but sometimes, a hot, healthy meal can make a difference when you don’t have the energy to eat much more than cold cereal or a half-cheese sandwich.

This is my basic chicken noodle recipe that I use when sick or when I want to warm up with a bowl of soup during the cold weather. This is a simple recipe, but it’s oh-so-good. If you want to make them yourself, then go ahead! I usually make my own, but this time, I was too tired to knead or roll out the dough.

Homemade Chicken Noodle Soup

Ingredients

Cut four chicken breasts into bite-sized pieces
One small onion, sliced
Two carrots, sliced
Celery stalks 2 – chopped
One clove of garlic, minced
1 tbsp olive oil
4 cups of chicken stock
One cup of frozen corn
Make your egg noodles or use a fixed package.
1 tsp of thyme
Parsley flakes 1 tbsp
Salt and pepper to taste

Instructions

Heat oil in a heavy, large pot on medium heat. Once the oil has been heated, add the chicken and cook it until it turns white on both sides.
Add celery, onion, carrots and garlic. Cook until vegetables are soft.
Pour in the broth of chicken and heat until boiling. For this, increase the heat a little.
Add egg noodles. (Frozen or homemade, it doesn’t matter. You want them to boil in either case). Cook for 30 to 45 minutes on low heat until the noodles are fully cooked. To check if the noodles are done, we usually cut them in half.
Add corn, parsley, and salt. Continue to cook for five more minutes or until the corn is hot.
Enjoy and serve!