With a Soda on the Side
I have yet to share my love of cooking on the blog, mostly because I haven’t been spending that much time in my kitchen. That’s about to change though, so get ready for some of my favorite recipes. To start, this is my tried and true recipe for what I call “Get Well Soon” chicken noodle soup, because even if you’re not sick, it’ll heal your soul (just kidding, only Jesus can do that).
I ended up making a batch this week for my friend Tiffany and her son Phoenix who happened to be seriously under the weather. After eating it, she texted me “Oh my gosh can I marry you???” so, safe to say, you’re going to want to try this one out for yourself.
The good news is it’s super easy to make. I got all the ingredients at Trader Joe’s and everything is free-range and organic, down to the chicken broth. I’m pretty sure even the vegetables had a good life. Pin the recipe below for later reference, or, if you sign up for my e-mail list, I’ll be sending out a cute little recipe card that you can print.
Chop It Like It’s Hot
A few notes before we begin. I bake my chicken separately before throwing it into the pot, but while it’s baking you can prep the soup, so by the time it’s done, the soup is basically ready, too. Two birds, one stone, so to speak. It’s also worth noting that you can totally sub a pre-chopped mirepoix instead of individually buying the celery, carrots, and yellow onions.
- 3 tbs olive oil
- 2 organic chicken breasts
- 8 small garlic cloves, finely chopped
- 2 lemon wedges
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 8 medium green onion stalks, chopped
- 1 cup yellow onions, chopped
- 1/4 cup fresh parsley, chopped
- 6 oz uncooked pappardelle pasta
- 2 qt organic chicken broth
- 2 dried bay leaves
Prep Time: 20 mins | Total time: 45 mins
Bake Your Tailfeather
01 | Bake the chicken
First, preheat the oven to 400. Then, place raw chicken breasts in a bowl, rub with 1 tbs olive oil, lemon juice, 3 finely chopped garlic cloves, salt, and pepper. Place on a baking sheet and pop it into the oven once heated. Set a timer for 20 minutes, flip, and continue baking for 15-20 minutes. You’ll want to make sure, of course, that the chicken is white and fully cooked.
02 | Prep the soup
Next, chop the veggies, remaining garlic, and parsley. Pour 2 tbs of olive oil into a 4-qt pot and heat on medium. Add in garlic and sauté a bit before adding in the celery, carrots, yellow onion and green onion. Stir occasionally and cook until yellow onions are translucent (about 5 minutes).
03 | Mix it all together
Finally, add the broth, parsley, and bay leaf. Salt and pepper to taste (I put in a ton of pepper, but remember you can’t undo salt). The chicken should be done by now, so you can chop about 2 cups worth and add that in, too.
04 | Let it cook
Bring to a boil, reduce to a simmer. When carrots are tender, return to a slow boil, remove bay leaves, add in noodles until cooked (about 6 minutes). Soup will be ready to serve and goes perfectly with an organic french baguette and some good old-fashioned (grass-fed) butter.
05 | Thank me later
Voilá. Expect to be proposed to. This recipe makes soup for days, but if you want to be a good neighbor, don’t forget to share. Pick up a few quart size glass mason jars from Target — they make the cutest containers for surprising your friends, the strangers next door, anyone hot, or anyone not feeling so hot. Win, win.
Do you have a favorite soup recipe? Link it below! And let me know if you end up trying this one!
Recipe Box (Rifle Paper Co) | Mason Jars (Target)
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