Soup Season
The season for savoring the flavor of sensational soups is here! Soup warms us from within. Weekends (or days at home) are great opportunities for making a big pot of soup that can be saved for quick meals throughout the week, or frozen for quick meals when time is short, or you just aren’t feeling up to cooking.
Interestingly, research has shown that eating soup helps people feel full and eat less. If soup is eaten before a meal, people tend to eat less calories during the meal. Soup may also help to improve overall nutrition intake. Former Penn State University nutrition professor Dr. Barbara Rolls highlights these benefits in her Volumetrics books series.
Chicken noodle soup is one I make without a recipe. For me, it has always been considered medicine whenever anyone is sick. It’s a classic comfort food. Below is my attempt at writing down how I prepare it. Of course, and as always, this recipe can be modified to include your favorite ingredients. Funny, I started using the immersion blender because my son didn’t like the chunks of veggies. I continue doing it because it makes the broth so hearty and delicious!
Chicken noodle soup cooking in soup pot
Chicken Noodle Soup
1 whole chicken, with pieces cut individually, or equivalent of pieces
2 onions, cut in chunks
5 stalks of celery, with leaves, cut in chunks
1 pound carrots, cut in chunks
1 green or other pepper
2-4 cloves garlic
8 oz. V-8 juice
1/2-1 lb noodles, of your choice, or pastina
1/2 cup fresh parsley or 2 Tbsp dried
Salt and pepper, to taste
Parmesan cheese, grated, to taste
Add first 7 ingredients in stock pot and fill pot with water. Bring to boil and let simmer until all veggies are soft and chicken is cooked thoroughly - 30-60 minutes. Remove from heat. Take out chicken and let cool. Take out some carrots and celery to chop and add back at the end. Puree rest of veggies in broth, using an immersion (stick) blender. Return to boil and add noodles. Simmer until tender, time depends on type of noodles or pastina. Directions on package. Take chicken off bones and chop desired amount and add to soup. Save the rest for chicken salad or chicken casseroles. Freezes well. Add parsley, chopped veggies, and season to taste. Serve, topped with parmesan cheese, if desired. Enjoy!
Chicken noodle soup before adding parsley and grated cheese
What are your favorite soups? I could make a meal out of soups. How about you?
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