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Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

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Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
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1 In business/ fall/ local/ Seasons/ spring/ summer/ vegan/ Vegetarian/ winter

Carrot Apple Lemon Juice

Carrot, apple and lemon juice aka ‘Orange’ Juice

 

Before my daughter was born, my husband and I had planned to make all her food.  We looked at baby food blenders and processors and figured we’d get one after she was born.  Then we stumbled upon ‘baby-led weaning’.  And me being the laziest mother out there, jumped on the bandwagon quick.

In a nutshell, you feed your kid the same foods you eat at meals, no pureed foods, or strained anything.  They will learn to chew naturally, and won’t have to go between textures.  We loved it, the kid loved it.  But I noticed with raw vegetables, very little was getting into her stomach.  I mean she had no back teeth so it’s understandable.

So in order to increase her veggie intake (and mine, let’s be honest) we started juicing.

3 years later, we still are.  And this is our favorite juice to have for breakfast. Carrots, apples, lemon and ginger (if I have it) blend so well to make a sweet enough drink that almost anyone would like it.

Juicing is messy and expensive but if you already own a juicer or blender (it will make more of a smoothie) then try this one.

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Carrot Apple and Lemon Juice
Serves 1
A delicious blend of fruits and veggies for breakfast
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 large carrots
  2. 2 apples, cut into fours
  3. 1 lemon
  4. ginger (optional)
Instructions
  1. Wash all produce
  2. Remove zest from lemon
  3. Run everything through the juicer
  4. Stir and chill or serve over ice
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