Spring Chick-N-Oodle Soup

 
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Ingredients

1 lb. chicken breasts

8 cups chicken broth

2 medium carrots

½ yellow onion

2 cloves garlic

2-3 ribs of celery

¼ cup chopped parsley

½ tsp. thyme

1 tsp. rosemary

pinch of oregano

4-6 oz. egg noodles

salt & pepper

Prep Time: 10 min.

Cook Time: 1 hr.

Experience Level: Ask your mother

 

 

Close your eyes, feel the warmth of sunshine again. Take a deep breathe in through your nose and smell the fresh air. Finally, it’s spring again and with that comes all the allergies you forgot about. The itchy watery eyes, the scratchy throat, and worst of all, the sneezing attacks every time you open up a window or step foot outdoors. You could try every over the counter drug with hopes of becoming Claritin Clear™, but let’s be honest, those pills and nasal injectors are pretty much a scam. If you’d like an alternative option that eases those sneezes, try cooking up a big ole pot of spring chicken noodle soup. 

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This recipe begins with a quest to find the largest pot in your kitchen. We’re talking cauldron status, here. Fetch an onion and chop half of it up, and while you're at it mince 2 cloves of garlic. Next, drizzle some olive oil into your pot over medium-high heat. Sauté the onion and garlic for about 4 minutes. While that's cooking down, chop your carrots into coins and dice up the celery. Stir them both into the pot and cook for a few minutes. Cut away any excess fat from the chicken breasts. Sweep the veggies to the side of the pot and nestle in those chicken breasts. Brown the chicken, cooking each side for about 2-3 minutes. Rake the veggies over the chicken while it browns and sprinkle on the herbs. Grind a touch of pepper and drop in ½ teaspoon of salt.

Once the chicken has browned, dump in a carton and a half of chicken broth and give the pot a good stir. Turn up the heat and bring to a boil. Once boiling, cover and reduce the heat, keeping a gentle boil. Set a timer for 45 minutes. Check in on the pot periodically, like an overbearing mother wondering who you’re texting all the time, and give it a little stir. Taste the broth from time to time and use your allergy trammeled senses to see if it needs more salt, pepper or herbs.

BEEP… BEEP… BEEEEEEEEP! Hey friend, your timer is going off. Using tongs, remove the chicken from the broth onto a cutting board. Turn the heat back up to medium and once the pot is boiling add in the egg noodles. There’s a wide variety off egg noodles out there so really it’s up to you which style you chose. Cook the noodles according to their packaging. While those cook, take two forks and loosely shred the chicken. Use one fork to hold it in place and claw away with the backside of another fork. Plop that shredded chicken back into the pot once those noodles are tenderly cooked. Serve right away with a pinch of fresh chopped parsley, a sprinkle of salt, a crack of back pepper and a box of tissues. This soup should have your sinuses cleared out in no time.