Today I was on the mom side of the “your kid is sick” call from the school for the very first time. It made me remember how the time between when they called your mom and she came to get you was an eternity, no matter how long it actually took. We are fortunate enough to live very near the school, so I actually got to the clinic before his teacher came back with his bookbag so we could go. Naturally I hugged my sick baby while we waited, which prompted all the other sick kids at the clinic to come watch us with huge, sad eyes. I couldn’t gather them all up and mother them, but I hope their own mothers arrived quickly to love on them.
Once home, there is only one thing to do when everyone is feverish and cranky, and that’s to whip up some comfort food. Fortunately, I just finished some chicken stock from my “Still Going” chicken recipe. So I was able to whip up some chicken soup in a flash!
Chicken Noodle Soup
- 2 quarts chicken stock
- 4 ounces cooked chicken
- 1 package egg noodles
- 2 medium carrots sliced
- 4 ribs celery sliced
- 1 clove garlic minced
- 1 Tablespoon dried onion
- 1/4 teaspoon thyme
- Parmesan Cheese grated, for garnish (optional)
In a stockpot over medium heat, add the carrots, celery, garlic, and onion to the stock and simmer until warmed through and the carrots are beginning to look bright and "cooked." (About 10-15 minutes.)
Add remaining ingredients and cook until the noodles are done. (Usually whatever it says on the package directions, but maybe a minute or two longer, depending on how hot your soup is when you add them. Probably 7-10 minutes.)
Serve with crusty bread and grated parmesan cheese.
Recipe NotesWant it even faster? Skip the fresh carrots and celery and stir in an 8 ounce package of frozen peas and carrots for the last 5 or 6 minutes of cooking time. You will have fresh soup in approximately the time it takes to boil your noodles.