I don’t know how well you and your family have fared this winter fending off the seasonal colds and flu’s but it seems like everyone I’ve spoken to recently has had a bout with, at minimum, a nasty cold (including myself and my family!). I think this month alone, I’ve already made 3 batches of homemade chicken noodle soup!
I am a big believer in the healing power of chicken noodle soup and other hearty, comforting dishes of the sort. There is just something rather soothing about warming your belly with a hearty soup, stew or even a bowl of creamy polenta with a tomato ragu sauce ladled over the top!
Hopefully you’ve escaped the winter/spring cold bugs…but if perhaps you haven’t and are hoping to get a little relief with the help of a comforting meal we have some tremendous recipes for you (or your nurse-maid!) to try:
Polenta with Braised Peppers
Polenta with Sausage & Tomato Ragout
Risotto Stuffed Peppers
Crab & Shrimp Risotto
Irish Beef Stew
Turkey & Rice Soup
Rustic Bean Soup
Italian Country Garbanzo Soup
And of course, the ultimate…..Old Fashioned Chicken Noodle Soup!
Old Fashioned Chicken Noodle Soup
- 16 cups gf Chicken Stock (or water)
- 1 3-1/2 lb. chicken
- 1 medium onion, coarsely chopped
- 3 carrots, peeled and thinly sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 Tablespoon fresh rosemary, chopped
- 2 Tablespoons fresh Italian parsley, chopped
- 2-1/2 teaspoons fresh thyme, chopped
- 8 ounces gf shell pasta
- Lemon juice to taste
- Salt and freshly ground black pepper to taste
Combine the chicken broth and chicken in a heavy large pot. Bring to a boil. Reduce heat; cover and simmer until the chicken is cooked through, about 1-2 hours. Using tongs, transfer the chicken to a large bowl. When chicken is cool enough to handle, discard the skin and bones and cut the meat into bite-size pieces. Set aside. Spoon the fat off the top of the chicken broth. Return the broth to a simmer. Add the onion, carrots, celery and bay leaf. Simmer until the vegetables are softened, about 15 minutes. Add the noodles, rosemary, parsley, thyme and chicken to the pot. Simmer until the noodles are tender, about 8 minutes. Adjust seasonings to taste with salt, freshly ground black pepper and fresh lemon juice.
Enjoy and stay healthy!