Well, it’s that time of year. It’s soup and chili season in the South, and we have had ourselves a week. The baby had braces put on her teeth Monday and I had an impressive stomach virus on Sunday night. The thought of having Pollo Verde for dinner was less than appealing so I used the chicken along with other things around the kitchen and put a pot of soup together.
Soup can be a hard sell at our house because we are a family that enjoys chewing more than slurping, but this is a favorite at our house. The one thing that truly makes the difference is the chicken stock.
Homemade stock really is a game-changer, and you get more economic bang out of buying whole chickens. It’s also highly restorative. I use Danielle Walker’s recipe– you can find it here. The great thing about her recipe is that it cooks in the crock pot. I usually put ours on as soon as I get up, and then I have 12 cups ready to go when I get ready to cook dinner. I also freeze it in different quantities for cooking.
And the great thing about this soup is that you can buy a cooked chicken at the grocery, chop it up, buy your mushrooms already sliced, so that all you’re really doing is chopping a couple of vegetables and throwing it all in a pot to heat. You can honestly have this one on the table in less than 30 minutes.
Now, there is no picture of this soup yet. We ate it before I could ever get my schedule to cooperate with the serving of the soup. I will remedy that soon, but for now enjoy the picture of some of my fans enjoying a bowl on a crisp autumn day.
- 3 carrots sliced into discs
- 3 stalks celery sliced into ¼ inch pieces
- 1 medium onion diced
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- ¼ cup butter
- 12 cups chicken stock
- 3 cups cook chicken shredded into bite-sized pieces
- 2 cups dried whole grain egg noodles
- Melt butter in a large stock pot. Saute the carrots, celery, onion, garlic, and mushrooms until soft and onions are translucent. (about 5 minutes)
- Pour chicken stock into the vegetable mixture and bring just to a boil.
- Turn temperature down to medium and add chicken. Let chicken heat through.
- Turn off the stove and add noodles. Cover. Let the noodles sit and soften. (about 5 minutes)
- Serve hot.