I know…It’s cold outside and you’re wanting some good ol’ fashioned comfort food. You work so hard to eat healthier so blowing it on foods that are notorious for “junk” doesn’t work. Enter your Grandma’s Chicken Soup!
Well, maybe not YOUR grandma’s but close enough.
Chicken Noodle Soup vs Chicken Vegetable Soup
This soup is full of fresh veggies (lots of options) and fresh herbs…noodles are always optional. Last time I served it to a group I called it “Chicken Vegetable Soup”. You can jack up the veggies any way you want making it a great source of vitamins, minerals, and fiber.
My recipe is heavily based on a recipe from allrecipes.com and it’s my go-to for an easy weeknight dinner, “take to sick neighbors” meal, and “leftover chicken/turkey night”.
I have used gluten-free noodles as well as whole wheat. Either way, only add them to the soup if you’ll be serving the whole pot that night. In my opinion, there is nothing worse than limp, soggy, left-over noodles in soup. I have even cooked noodles ‘al denté’ and saved them in a zip-loc or similar to add to the soup at serving.
Chicken Vegetable (w/Noodles) Soup
serves 10:
- 1/4c Butter or Ghee
- 1 c Celery
- 1/4 c Onion,chopped
- 1/4 c Carrots, chopped
- 4 c Chicken, chopped
- 32 oz Chicken Broth or Chicken Bone Broth
- 4 c water (if NOT using bone broth)
- 1/2 t dried Marjoram
- 1/2 t ground Black Pepper
- 1 bay leaf
- 1 T fresh Parsley
- 8 oz egg noodles (or any noodle of choice)
In a large stockpot, saute celery and onion in butter or margarine. Add chicken, carrots, broth, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles (if desired), and simmer for 10 more minutes.
Serve with a crusty loaf of homemade bread and a glass of Pinot Noir. Our favorite is the earthy & light Middle Jane Pinot Noir from the Willamette Valley, OR…
Can’t wait to hear what you think of the soup and the wine pairing!
with strength, focus and simplicity,
