Mom's Chicken Noodle Soup

This hearty, filling soup engulfs you in a warm comfort that makes you feel as if you are sitting in your mother’s kitchen.

Even as an adult with my own son, this is the first thing I turn to when he begins to come down with a cold. And as the smell of chicken stock fills the room, it transports me back in time to my childhood. I instantly can picture myself sitting in my bed, tucked under my covers, and eyeing my bedroom door. I would simply be waiting for my mother to bring my steaming bowl of soup. Not long after delivery, she would soon be swearing that 'the' soup would make me feel better…I just had to start by having one bite.

And I promise you that just “one bite” will have you hooked on this version of chicken noodle soup.

Ingredients:

1 large russet potato, peeled and chopped

1 cup carrots, peeled and chopped

½ medium white onion, diced

2 tbsp. unsalted butter

1 tsp. salt (to taste)

½ tsp. cracked black pepper (to taste)

2 cloves garlic, minced

5 chicken bouillon cubes

5 cups water

½ tsp fresh thyme

½ tsp rosemary

¼ tsp basil

1 chicken breast, shredded

1 ½ cup farfalle pasta

1 tbsp. cornstarch

Flat leaf parsley for garnish

Note:

You can use five cups of chicken stock if you prefer. They will be used in replacement of the chicken bouillon cubes and five cups of water. Also, you can choose different pasta. I feel farfalle tends to keep its bite and does not loose its texture as quickly as other pastas.

Directions:

·      In a large saucepan, place chicken breast in water and bring to a boil. Boil chicken for approximately 15-20 minutes.

·      Meanwhile, in a large stockpot place the potato, carrots, onion, and butter over medium heat. Add salt and pepper.

·      Continue to cook until the potato and carrots are tender and the onion turns translucent.

·      Check chicken and remove when fork easily pulls apart the chicken. Set it is aside to rest until needed.

·      To the stockpot, add the garlic and stir occasionally for 1 minute.

·      Add the chicken bouillon cubes and water to the stockpot. Stir until just combined.

·      In another saucepan, bring about 4 cups of water to boil for cooking the pasta.

·      Meanwhile, shred chicken with two forks and add to soup mixture. Also at this time add thyme, rosemary, and basil. Continue to simmer soup on medium-low heat.

·      Once water in saucepan comes to a boil, add the pasta. Cook the pasta two minutes shy of the directions on the box so that the noodles are al dente. This will prevent them from becoming mushy when added to the soup which will throw off the texture of the dish.

·      Drain noodles and add them to the soup. Stir thoroughly.

·      Soup should simmer for about an hour after the initial water is added. Everything in the soup should be soft to the bite when finished, but not mushy or overcooked.

·      Take a ½ cup measuring cup and place 1 tbsp of cornstarch in it. Holding the cup in one hand and a fork in the other. Slowly fill with cold water while stirring constantly with the fork to avoid lumping of the cornstarch. Add this to soup to slightly thicken the broth. Stir the soup while adding.

·      Salt and pepper the soup to taste. Place it in individual bowls and sprinkle with roughly chopped flat leaf parsley for garnish--and a little earthy taste.

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