Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way.
The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.
What can I say? A (newly) pregnant woman wants what she wants.
Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing.Read More
It’s been so long since I’ve posted a recipe post (aside from that one about the best salad dressing ever), that I kind of forget what’s involved. Like the ridiculous amount of photos it takes to get enough “good ones” to pull together a post.
I also forget about the banter that accompanies the post and has some tangential connection to the recipe, but not really.
So how about we forget all of that and talk about the soup.
My mom used to make this when I was a kid, and it turns out that it’s been a family recipe since the Depression Era. It was cheap to make — with eggs, pasta, onions and water — and incredibly filling. But don’t let the simplicity of the soup to fool you, it’s also super flavorful.
Easy enough for me to whip together at 8 months pregnant. Filling enough for him to enjoy for dinner.
The soup was delicious on it’s own.
It was even more delicious paired with a hearty monk break and salad.
The best part? The Hubster even had it for lunch the next day. He never does that.
A quick note for my Nightshade-Free friends, don’t use the Trader Joe’s vegetable broth. It’s sadly not for you.
Safer options include 365 Brand Vegetable Stock (WholeFoods) and Wolfgang Puck’s Vegetable Stock. And if you’re in Pittsburgh, you could also do the Giant Eagle Market District Vegetable Stock and Giant Eagle Vegetarian Vegetable Broth.
The library and I have become quite close over the last year. And by close, I totally mean BFFs.
I love the library. I spend hours perusing her stacks—looking over books, DVDs, cookbooks—and gaining inspiration. I see her weekly. And she fills me up with a piles of books. I, in turn, soak up everything she has to offer and come back for more.
She kind of reminds me of the Giving Tree. I only hope she gets as much out of our relationship as I do.
Something tells me the feeling is pretty darn mutual.