It seems like everyone in the house is taking turns getting sick. First it was the kids with a cold and cough. Then I got hit with what they had, plus a sinus infection and now it’s the hubby’s turn. During all that time, we ended up drinking lots of different kinds of soups because according to my MIL, that will cure any cold 🙂
I always use to reach for the quick cup of soups when it was just me and the hubby but after having kids, I started experimenting with making homemade soups like this Cream of Mushroom Soup and now our favourite Chicken Noodle Soup that I’m sharing with you today.
1 Tbsp ghee (or butter)
3/4 cup chopped onions
1/2 cup of of chopped celery
1/2 cup of chopped carrots
1/2 cup of cut broccoli
8 cups of broth (you can use chicken or vegetable broth)
1-2 cups of chopped, cooked chicken breast
1-2 cups of raw egg noodles (you can use more or less to accommodate your preference)
1/2 tsp of dried basil
1/2 tsp of dried oregano
salt and pepper to taste
1. In a large pot, melt your ghee (or butter) on medium heat
2. Add all the vegetables and cook on medium for 5 minutes
3. Add the the broth to the pot. Then add all the other ingredients; chicken, noodles, seasonings.
4. Bring it to a boil. Then reduce the heat to a low simmer for 20 minutes.
5. Let it cool and serve.
That’s all you have to do and your delicious homemade chicken noodle soup is ready. Most of the work comes from cutting and prepping the vegetables, so if you have a chance, do it the night before so the next day when you make the soup, it’s be quick and easy.
Also, if you’re looking for a gluten-free or egg-free recipe, just eliminate the the noodles and you’re good to go.
What’s your favourite soup to have when you’re feeling under the weather?
*The photos above don’t contain any egg noodles as a recent egg and wheat allergy came up in my family and it just happened that the day I took pictures of making the soup was noodle-less.