The Best Chicken Noodle Soup
If you’ve read a few of my posts, you know I’m often trying to make healthier, yet husband approved versions of dishes my hubs loves. JTW will basically drink can after can of Campbell’s Chicken Noodle. Don’t get me wrong, there is a time and a place for some good ol fashioned canned soup, but it does not even BEGIN to touch the deliciousness of this homemade version. JTW says it is better than any chicken noodle he’s ever had. I feel pretty confident in saying it’s probably his favorite meal that I make (even when I’ve snuck extra veggies in).
It is chilly in Alabama now, so it’s the perfect time to cuddle up with a big bowl of this stuff. I will even share a bomb grilled cheese recipe to go with it. Everyone can make their own grilled cheese, sure. But this combo of cheeses will make your mouth water. It’s melty and warm and bright and just all the right things. AND there is a little surprise in there for something extra. Trust me. Make it. Your husband will love you even more – or you will love you even more.
Now, this version is REALLY homemade. I’m talking roasted my own chicken, made my own chicken broth and the whole shebang. You can definitely “semi” home make this with a rotisserie chicken and store bought broth, but please I BEG of you, buy a good broth. I really like Pacific Foods so give that a try if you can find it. The homemade broth really takes this soup to the next level though, so I would highly suggest giving that a shot!
1 Tbsp butter or ghee
1 cup carrots, roughly chopped
1 cup onions, roughly chopped
1 cup celery, roughly chopped
1 cup broccoli stems, chopped (optional)
1-2 tsp garlic
8-10 cups chicken broth
About 1/2 a roasted chicken, shredded in large pieces
1-2 cups water
1 Tbsp rosemary
Salt to taste
Thick, old fashioned egg noodles
Thick slices of sourdough bread
Butterkäse or other semisoft cheese
1-2 tsp Worcestershire
In a dutch oven or other soup pot, heat ghee over medium high heat. Once hot, add carrots, onion, celery, and broccoli stems and sauté until tender. Add garlic and continue to sauté until fragrant. Add chicken. Pour in broth and water (if needed) and bring to a boil. Once boiling, reduce heat to low and simmer for 20-30 minutes. Boil pasta separately and add to soup when complete (this keeps the noodles from getting mushy). If you want to avoid pasta, add a bunch of cauliflower rice and call it a day!
Slather each piece of bread with butter on one side each. Place one piece in a cast iron skillet, or other nonstick pan on medium heat. Place slices of cheese on top and douse with Worcestershire sauce. Place other piece of bread (butter side up) on top. Press down with a spatula until cheese starts to melt. Flip and continue cooking until bread is golden brown and crispy and cheese is meeeelty and delicious looking.
Styling Cred: Repertoire – Assistant Services