Soup is the best when you aren’t feeling well and chicken noodle soup is the traditional soup for sickies. Not to mention it’s really quick and easy.
I don’t use an actual recipe, but if you know how to do soups it’s a cinch. Throw some leftover chicken, celery, carrots garlic and onion in a pot and pour in some chicken stock and water. Add a pinch of salt, a dash of pepper, parsley, thyme and a bay leaf or two. Bring it to a light boil and let it cook until the vegetables are tender. Add egg noodles. When the noodles are done, you’ve got dinner. Simple, simple, but perfect, perfect.
Forget that salty, canned mush from the store. You need real food to get you well.
Now, about that pasta…
We’re slowly becoming addicted to Country Pasta. They make two sizes of egg pasta in Polson, Montana and like the package says, it’s just “like grandma used to make!” No joke. My Mike actually remarked that they looked like the noodles his grandma used to make when we saw the package.
They are absolutely the perfect noodles for chicken noodle soup. They’re thick, satiny and lend a beautiful texture and heartiness to the soup. I used to make chicken noodle soup with whatever dry egg noodles were on sale– those days are over, friends. This stuff is good.
If you want to try them yourself their website has a handy “where to buy” page or you can order them by the case directly from the company.