Homemade Chicken Noodle Soup…it’s soul warming. It’s just what I needed today and it was delicious! There just comes a time when you need comfort foods and today was one of those days. We have been fast paced this week and I felt like we had too many quick, junk meals. So I was craving something healthy.
Most of you know that I am not a “measured” kinda gal so I am going to relate this recipe as precise as possible…if that is possible ;-)
Start with your basic trinity, onions, celery and carrots. 1 large onion, 2 large carrots, 2-3 celery stalks.
Heat about 2 tablespoons of EVOO in your stock pot and then add the trinity (all chopped) Cook about 4 minutes and then add 3-4 large garlic cloves minced, salt and pepper (to taste) and continue to cook for one more minute. Add about 1/2 cup of white wine and let it cook out for about a minute or so and then add 2 cans of chicken broth, 2 large chicken bullion cubes and about 6 cups of water. At this point I like to add a bit of parsley and a dabble of all purpose seasoning. Let this come together at a boil for about 10 minutes and then add your white chicken chunks (precooked) and your noodles (I use linguine broken 4 times) boil for approximately 8 minutes and finally, I add about 3/4 cup of frozen petite peas.
Now, grab a bowl and fill it up…mmm!