Mike's, "Sick Day," Chicken Noodle Soup

Name: Mike's, "Sick Day," Chicken Noodle Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 box (32 oz) Chicken Broth [with sodium- reserve 1]; 3 large Chicken Breasts [de-thawed & fat trimmed]; 1 small White Onion [quartered]; 2 tsp Dried Italian Seasoning; 1 tsp Chicken Bouillon; 1/2 tsp Sea Salt; 1/4 tsp Celery Salt; 1 tsp White Pepper; 1 tbsp Minced Garlic; 1 tbsp Dried Parsley; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 3 small Bay Leaves; 2 cup Baby Carrots [halved]; 1 small Splash Olive Oil; 2 cup Celery [chopped with leaves]; 1 (12 oz) Bag Wide Egg Noodles; 1 cup Fresh Mushrooms; 1/2 cup Fresh Basil; 1/3 Cooking Sherry; 3/4 Heavy Cream; 1 box Croutons; 1 loaf French Bread

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a high flavor - high sodium chicken noodle soup meant for those with the common cold or a severe head cold. The higher flavors are for a sufferers lack of smell and taste. The higher sodium content is meant to prompt the intake of fluids following their meal. The piping hot broth is to soothe their sore throats.The vegetables - for their valuable vitamins. The meat - high protiens for strength.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

● For The Chicken Noodle Soup
4 box (32 oz)Chicken Broth [with sodium- reserve 1]
3large Chicken Breasts [de-thawed & fat trimmed]
1small White Onion [quartered]
2 tspDried Italian Seasoning
1 tspChicken Bouillon
1/2 tspSea Salt
1/4 tspCelery Salt
1 tspWhite Pepper
1 tbspMinced Garlic
1 tbspDried Parsley
1/2 tspDried Rosemary
1/2 tspDried Thyme
3small Bay Leaves
2 cupBaby Carrots [halved]
1small Splash Olive Oil
2 cupCelery [chopped with leaves]
1 (12 oz)Bag Wide Egg Noodles
● For The Optional Ingredients
1 cupFresh Mushrooms
1/2 cupFresh Basil
1/3Cooking Sherry
3/4Heavy Cream
Optional Sides
1 boxCroutons
1 loafFrench Bread

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Steps

30 mins

1

Author's Note: Keep chicken separated from other kitchen items and ingredients until boil to avoid any risk of cross-contamination.
2

Also, dark chicken meat with the bone in [like that of chicken thighs, etc,.] make for a more flavorful soup. Just pull meat from the bone once they're fully cooked. I used chicken breasts since that's what I had on hand.
3

Add everything together in a large pot except for your celery, carrots, noodles, 1 of your 4 boxes chicken broth and anything from the, "Optional Ingredients," category.
4

Turn on high and boil for 35 minutes.
5

Pull cooked breasts, quartered onions and Bay Leaves from broth. Discard onions and Bay Leaves. * Make certain your breasts are fully cooked and not pink in the middle. If they are, boil longer.
6

Place celery and carrots into broth and boil for 15 minutes.
7

Add egg noodles to your boiling broth. Boil 8 minutes longer, [or as per your noodle manufacturers recommendations] stirring regularly. There's no need for oil or salt even if recommended by the manufacturer. They're both already in your broth.
8

Add shredded chicken. Also, add your reserved box of chicken broth if some or most of your original broth has dissipated. Boil 5 more minutes longer.
9

If you find even more fluid is required, especially after refrigerating, just add tap water. There's plenty enough chicken flavor in this soup to add it and not alter the taste.
10

Authors Note: You can add croutons to the side or crisp your bread in the oven if anyone's suffering from a scratchy throat.
11

Serve soup in a bowl with a handle so it can be eaten while in bed. Also, serve with any absorbent bread of your choosing. Enjoy!

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MMOBRIEN @cook_2891564

on May 10, 2014 18:49

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!