Yuppie Hippie

It seems like everywhere I turn, someone is coughing or sneezing or buying cold and flu medicine. I may have been there myself this week. And when you’re feeling down, an easy chicken noodle soup is just what you need!

If you’re a regular, you know by now that I start every soup with my favorite oils, onion, and garlic. Once they’re cooked and deglazed, I added cubed chicken. (I prefer shredding, but when you don’t feel well, you may want to skip that step like I did, too!)

Once the chicken is cooked through (also not a long process when they’re cut into cubes), I add carrots and celery. Simple, easy, and cheap!

I cook them until lightly softened before adding stock and water; enough to not only cover, but with room for noodles.

Over a medium heat, cook just long enough for your noodles to soften, according to packaging. Nothing is worse than mushy noodles when you already don’t feel your best!

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

2 TBSP oil (vegetable, bacon fat.. whatever you prefer!)
1 medium onion
2 cloves garlic, diced
1/3 cup white wine
3 chicken breasts, cubed
3 carrots, sliced
2 celery stalks, sliced
2 cups stock
4 cups water (more if needed)
1.5 cups dry noodles of choice
1/4 tsp rosemary
1/8 tsp corriander
1/4 tsp oregano
salt, pepper to taste

Heat oil over medium heat. Add onion and cook through until clear. Add garlic. Cook until darkened, but not burned.
Add white wine and stir until all that good darkness pulls back out of your pan and pushes into the onions.
Add chicken and cook until juices are clear.
Add carrots, celery, and herbs. Cook until vegetables are softened
Add stock and water. Bring to a boil. Reduce heat to medium.
Add noodles. Cook as long as packaging recommends.
Salt and pepper to taste.

Enjoy!!