A winter storm has been traipsing across the country bringing with it ice, sleet, snow and dropping temps into the deep freeze. There’s been at least 250,000 people in Texas alone without power. Other parts of the South have seen a succession of dreary, cold rainy days.
Days like this you just need comfort food – food that feeds mind, body and soul.
So, on days like that what do you crave? Sometimes it’s easy to throw together something that will just hold everything together, but other times it worth that extra effort to make a bowl of homemade comfort.
Finding that “comfort” was my mission today and I began it by thumbing through one of my many binders of collected recipes I’ve accumulated over many years. I happened upon a recipe for homemade chicken noodle soup – and that was my eureka moment.
It had been a while since I’d made this soup – like a decade or more and after reviewing it, I immediately saw opportunities for improvement. Isn’t it funny how food evolution works?
Here’s some changes – and don’t be afraid to make this homemade soup thinking it will take forever. It won’t. It’s amazingly easy to make and after one bite the first word out of Tall & Handsome’s mouth were, “Honey, this is fabulous.” I’ve used rotisserie chicken and low sodium chicken broth for a rich home made flavor instead of water and bouillon which tends to be high in sodium content.
The recipe calls for parsley. Use fresh if you have, but if not you can substitute dried parsley. A surprise herb used in the soup is marjoram. Marjoram is similar to oregano but milder in taste. Its indigenous to Cyprus and Turkey. The ancient Egyptian thought it brought good luck and the Romans and Greeks equated it with happiness. It is a pleasant, but under used herb.
Serving suggestions? Your favorite hot bread, crackers, Panini, grilled cheese sandwich or cheese toast on 5 grain bread. You couldn’t buy anything better.
Easy to Make Rainy Day Homemade Chicken Noodle Soup
1/2 rotisserie chicken, skinned, deboned and chopped
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
2 tablespoons butter
2 tablespoons olive oil
12 cups low sodium chicken broth
1/2 teaspoon marjoram
1/2 teaspoon ground black pepper
1/4 teaspoon sugar (this brings out the sweetness of the carrots)
1/2 teaspoon kosher salt
1 large bay leaf
5 – 6 oz. wide egg noodles, uncooked
1 tablespoon fresh parsley, chopped or 2 teaspoon dried parsley
1. In a large stockpot or Dutch oven melt butter and olive oil together over medium heat. Add the chopped onion, celery and carrots and sauté until onions start to become translucent.
2. Add remaining ingredients except noodles and parsley. Bring to a boil and reduce heat and simmer for 25 minutes.
3. Add noodles and parsley. Bring to a boil, reduce heat and simmer for 10 minutes or until noodles are done.
© 2013 Beverly Hicks Burch All Rights Reserved.