Homemade Chicken Noodle Soup: The Italian Edition

Another edition of Homemade Chicken Noodle Soup, wishing you all good health this week. 

But,
if it where,
ever so slightly,
to creep in,
that creepy crud. 

I wish you fast healing with this soup packed with vitamin C and antibacterial properties.  The super C loaded secret is the Kale.  Also very specially undetected by all short ones under the age of 12.  Chop is so small they will just think it is parsley.  That is the powerhouse of this healing soup!  The oregano and garlic make this a germs worst enemy and will help your body fight off bacteria.   If you don't have noodles but have a can of white variety or garbanzo beans, save a trip to the store and add a can of drained and rinsed beans instead. 

I did not intend to originally post this recipe, it just ended up being so good that I had too share.  There are not many preparation photos.  If you are a visual person, see my 1st Edition of Homemade Chicken Noodle Soup: The Cheatin' Edition for more prep photos. 

Homemade Chicken Noodle Soup: The Italian Edition
(AKA- Packed with Vitamin C Edition)
Print recipe here
4 TB pasture butter, divided
1 TB garlic, minced
1 pound free range organic chicken breast, cut into bite size pieces (or leftover Faux-tisserie)
1 tsp celtic sea salt
½ tsp black pepper
1 medium yellow onion, diced
2 C kale, chopped (about half a bunch)
1 ½ cup carrots, diced
1 TB dried oregano
1 TB dried parsley
1 tsp dried thyme
½ tsp dried red pepper flakes
pinch of sugar
10 C low sodium chicken broth
2 C Reames frozen Homestyle Egg Noodles (or drained and rinsed can of white variety beans)

1. In a large soup pot, melt 2 TB butter and 1 TB garlic over medium heat, saute one minute and garlic is golden and fragrant.

2. Add bite size chicken, 1 tsp salt and 1/2 tsp pepper. Cook until almost cooked through, about 5 minutes.

3. Add another 2 TB butter, diced onions and carrots to pot and saute 5 minutes.

4. Pour in the chicken broth, mix in the chopped kale, oregano and parsley, thyme, red pepper flakes and sugar. Turn heat up to high and bring to a boil.

5. Turn heat to medium- low, add noodles and simmer 20 minutes, stirring occasionally. After 20 minutes, remove from burner or the noodles will become the size of your mattress! Add any more salt, pepper and red pepper flakes to taste.

Top with fresh parmesan and crumbled pepperoni.  Dip with Grissini or any kind of breadsticks, Buon Appetito!



Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Homemade Chicken Noodle Soup: The Cheatin' Edition

This is not a good reason for a post, but a good reason for a good recipe.  A perfect recipe blog paradox?  Well, maybe that definition is a little dramatic but if you know me...it fits.

My Girl, was so healthy-so far-so good since the start of the school year.  Until she got attacked by the garage floor and broke her humerus...not funny!  If it weren't for the 2 hour wait in the ER, I would not have sat down in there.  Almost knowing we would be sick within 72 hours of leaving.  Well, we are all fighting something hard, but My Girl is getting a little beat up with all her might going to heal up her injury.

Perfect time for making some old fashioned healing soup.  This is a Cheatin' version because technically I am not boiling a whole chicken with the bones all day long to extract the flavor for the broth.  I will do that someday, just not today.  Now would be the perfect time to use left over from your Faux-tisserie Chicken.  This version also has a lot of garlic and oregano, they both carry very high antibiotic, antibacterial, antiviral properties- great for fighting off bugs and symptoms. 

Go ahead with that mound of garlic, your sick already, no one is going to want to come near you anyways!


Eat two of these and call me in the morning.

 Homemade Chicken Noodle Soup: The Cheatin' Edition
Print recipe here

4 TB pasture butter, divided
1 TB garlic, minced
1 pound free range, organic chicken breast, sliced long into tenders for quick cooking
2 tsp celtic sea salt, divided
1 tsp black pepper, divided
1 medium yellow onion, diced
4 stalks celery, diced
1 cup carrots, diced
2 TB dried oregano (I know! Just trust me here...)
1 TB dried parsley
1 tsp dried thyme
pinch of sugar
3 -1 QT boxes (or 12 C) organic low sodium chicken broth
1 C water
16 oz package Reames Homestyle Egg Noodles, in freezer section

1. In a large soup pot, melt 2 TB butter and 1 TB garlic over medium heat, saute one minute or until garlic is golden and fragrant.

2. Add chicken, 1 tsp salt and 1/2 tsp pepper. Cook until no longer pink through center, about 8 minutes. Remove and set on a plate to cool.

3. Add 2 TB butter and diced onions to pot, saute 5 minutes. 

4.  Add diced celery, carrots, oregano, parsley, thyme and sugar, saute another 5 minutes.

5. Shred cooled chicken, add to pot. Cook 2 minutes or until heated through.

6. Pour in the chicken broth, water, rest of salt and pepper. Turn heat up to high and bring to a boil.

7. Turn heat to medium- low, add noodles and simmer 20 minutes, stirring occasionally. After 20 minutes, remove from burner or the noodles will become the size of your mattress! Add any more salt and pepper to taste.

Best served with grilled cheese, made with sourdough bread and aged provolone cheese. Yum! 

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Today's recipes where brought to you by, inspired or adapted from:  Saved by the Egg Timer: Original