The power of soup

Mrs. SMEs came down with a nasty, quick-striking case of strep yesterday. She feels better already, and credits the Tylenol and antibiotics. I helpfully pointed out that I made her quick chicken and noodle soup last night as well. So who’s to say? Anyone have a killer chicken soup recipe they’d like to share?

Quick Chicken Noodle Soup

2 TB butter
3 carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 clove garlic, smashed and chopped
4 chicken thighs
2 quarts water
Thyme sprigs and bay leaf
Lots of salt and pepper
1 lb. frozen egg noodles

Melt butter in stockpot and add vegetables. Stir on medium heat until just softening, 4-5 minutes. Add water, bring to a simmer and add chicken, then seasonings. Simmer for 20-30 minutes or until chicken is almost done. Remove chicken and set aside. While letting chicken cool, add egg noodles and cook 15 minutes. Remove chicken from bone, chop and add back to soup. Serve, preferably with some buttered bread.

I got this on the table in about an hour and a half. I think you could do it easily in one hour with a little more forethought, prep and less “help” from 3 and 6 year olds.

And it turned out pretty well, though Mrs. SMEs uses the very different “Joy of Cooking” recipe when she makes it.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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