October 22, 2015
I’m all about comfort.
Comfort food. Comfortable clothes.
Comfortable couch to sit on while wearing my comfortable clothes, eating my comfort food. You get it.
Seems that I am passing on my love for all things comfortable to at least one of my kiddos. When walking in the back door after school, he often asks, “Are we going anywhere today?”
He loves to hear when the answer is “No.” On those days, he rushes to his room and puts on pajama pants.
My kind of kid.
One of his favorites for dinner is homemade chicken noodle soup. Basically, your ultimate comfort food.
It’s perfect for chilly evenings and a great way to use some leftover chicken. Grab yourself a bowl and a sleeve of crackers.
Chicken Noodle Soup
8 cups chicken broth
2 cups cooked, shredded chicken
10 ounce package of egg noodles
2 carrots, sliced
2 teaspoons butter
1 ½ tablespoons flour
½ cup heavy cream
Salt, pepper, and parsley
In a small skillet, melt butter and cook carrots about 10 minutes or until they begin to soften. (A little browning on them will give them more flavor. Searing the chicken will also offer a boost.)
Meanwhile, in a large saucepan, bring the broth to a boil. Add carrots and noodles, cooking them according to package directions. Stir in chicken.
Remove about ½ cup of broth and whisk flour into this separated liquid. Stir in heavy cream and return broth to pot.
*The heavy cream is crucial to the recipe. Just this once, splurge and be sure to include it!
Season soup with salt, pepper, and parsley.
Return to a boil for a few minutes.
Ladle into bowls and get your fill of comfort.
