The one thing that’s guaranteed in the Ohio River Valley this time of year is a cold – we can thank the weather for that one. Let me break it down for those of you that aren’t from around these here parts.
It goes a little something like this: it can go from being bright and sunny to overcast and snowy in just a few days time, no joke. With all that up and down in the weather and the subsequent temperature changes that follow it’s easier to catch a cold than it is to find a pizza joint on Bardstown Road. I was lucky enough to catch a little something, something this past weekend, BUT I was able to nip it in the bud before it came on too strong. (Why can’t I have this kind of luck with my dating life though, seriously?) Back to the topic at hand, today I’m sharing the recipe for that exact bud nipper, Grandma’s Chicken Noodle Soup. I’m not sure if it’s all subconscious or what, but it always gets me back on my feet in no time. Don’t just take my word for it, go ahead and try it for yourself – the hardest part is chopping up all the vegetables.
- 2 tablespoons extra-virgin olive oil, plus some for drizzling
- 2 large boneless skinless chicken breasts
- Kosher salt and pepper
- 2 teaspoons dried poultry seasoning
- 1 large onion, chopped
- 5 garlic cloves, minced
- 3 medium carrots, cut lengthwise and then into half moons
- 3 celery ribs, cut lengthwise, and chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1 bay leaf
- 2 quarts chicken stock
- 8 ounces dried wide egg noodles
- 1 handful fresh flat-leaf parsley, finely chopped
FOR THE CHICKEN
- Cover baking sheet with tin foil and place the chicken breasts on the foil.
- Sprinkle each side with salt, pepper, and the poultry seasoning.
- Drizzle with olive oil.
- Bake for 15 to 20 minutes, or until internal temperature reaches 155 degrees.
- Remove from the oven and cover with foil.
- The chicken will continue to cook while you prepare the soup.
BEGIN THE SOUP
- Heat the 2 tablespoons of olive oil in a large soup pot over medium heat.
- Add the onions, carrots, garlic, celery, bay leaf, and thyme.
- Cover the pot and allow the veggies to sweat for about 15 minutes, stirring occasionally.
- Remove the lid and season with salt and pepper.
- Add the chicken stock and bring to a boil.
- Shred the chicken breasts and add to the soup.
- Once the soup boils add your noodles and cook for an additional 15 minutes.
- Remove from the heat and adjust the seasoning to taste.
- Stir on the parsley and ladle into soup bowls.
- Serve with crusty bread (or tissues).
- If you’re feeling crunched for time, or would like the least amount of work possible pick up a rotisserie chicken, it’ll still taste just as good.
- If you buy thyme on the stem, cook as normal and the leaves will fall of the stems as the soup heats up, then remove the stems before serving!
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Oh, and on a somewhat related note. In the new year I’m going to kick off a new series on The Kentucky Gent titled “Tuesday Tips”. The topics will vary from recipes to grooming and everything in between, like tattoos tips where I’ll be giving the backstory on all my tattoos. Basically it’ll run the gambit of everything that my typical posts don’t cover. If there any questions you’d like to see me cover or areas you may need tips on, I’d love to hear from you.