This is the soup my family requests when someone is feeling “under the weather.” It has Campbell’s beat by a mile! By keeping a supply of homemade stock and boneless chicken in the freezer I can put it together without too much effort. And, yes, I do make my own noodles. My German Grandma, Emma Blumhardt, taught me to make “knoephla” (pronounced k-nip-fla) a thick, fluffy German egg noodle made with a bit of baking powder. I occasionally make up a large batch, divide it into portions, and freeze them. My mom, on the other hand, buys dried egg noodles and that works, too.
1 quart Thrifty Stock (or store-bought chicken
or vegetable broth)
3 quarts water
2 tsp nutritional yeast flakes
3 large carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
1/2 small head of white cabbage, shredded
Heat stock in large soup pot with 3 quarts water. Add vegetables and simmer, lid tilted.
1 head garlic
1 Tbs. olive oil
Trim off pointed end of garlic, exposing the individual cloves. Drizzle with olive oil, wrap in foil, and roast in 300 degree Fahrenheit oven for 50 minutes, until soft. Let cool.
1 lb. chicken thighs or breast tenders
1/4 tsp salt
1 Tbs. olive oil
1/4 tsp onion powder
1/4 tsp garlic salt
4 oz. thick cut egg noodles, homemade (see Knoephla, German Egg Noodles) or store-bought
1/2 cup fresh parsley, chopped
Heat olive oil in cast iron skillet. Sear the chicken on both sides, season with salt, onion powder, garlic salt. Cool slightly, then chop chicken and add to soup. Squeeze garlic from wrappers, mash well with a fork and add to soup. Simmer 1 hour to marry flavors.
Meanwhile, boil 8 oz. noodles in separate pot of water according to package directions until al dente. Drain and rinse. Add to soup during last few minutes of cooking time.
Taste and add salt or additional water to correct seasoning or thickness of soup. Serve garnished with a sprinkling of fresh chopped parsley.
|Homemade Chicken Noodle Soup with Roasted Garlic:
just what Doctor Mom ordered.