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