Herbalicious Chicken Noodle Soup

Tina over at Mom’s Crazy Cooking has challenged us this month to make chicken noodle soup. For the challenge, you have to choose another blog’s recipe for chicken noodle soup and make it and blog about it. It’s a lot of fun, but I wasn’t going to do it this month … especially because today is my birthday, but Tina asked so sweetly … so I asked my kids if I should and they said yes, as long as I use some of those big fat yummy noodles. And then, as if the planets were aligning to make this happen, then my daughter wasn’t feeling well on Thursday. And she wanted chicken noodle soup.

So I made this soup on Thursday night after we got home from her dance practice. It was 8 pm. I was tired. But I was now determined to make my little sweetie girl some good soup. So I searched for something my daughter would like. She loves herbs. This one was full of herbs. My girl didn’t want celery or corn or onion in her soup, so I had to leave those out (much to my dismay because I reallly think they would be fantastic in this soup). I also cooked the chicken a little differently (just because I have to mess with things). I was a little amazed at how good this chicken soup turned out–I do believe it’s the best chicken noodle soup I’ve ever made. Thank you, Sweet Pea’s Kitchen!

Herbalicious  Chicken Noodle Soup

Adapted from Sweet Pea’s Kitchen

Ingredients:

• 2 chicken thighs, uncooked, trimmed of fat and chopped into small bits
• 1/4 cup white wine
• 3 Tablespoons tomato juice
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon onion powder
• 1 teaspoon finely chopped fresh rosemary

• 4 1/2 cups chicken broth
• Cooked celery & carrot (Sautee them briefly in a bit of oil or butter before adding to the soup. I used carrot only, for my daughter, but I think celery would be amazing in this soup.)
• 2 bay leaves
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 1/2 cups uncooked egg noodles
• About 1 Tablespoon chopped fresh basil, chopped
• About 2 Tablespoons chopped fresh parsley, chopped
• About 1 teaspoon fresh oregano leaves
• Sweet corn (I skipped this too … but I really think you ought to add it.)

Directions:

1. Once you have trimmed and chopped the chicken, place it in a small bowl with the wine, tomato juice, rosemary, garlic and onion powder and let it marinade briefly while you start the soup.
2. In a large saucepan, pour in chicken broth and stir in uncooked carrots, thyme, bay leaves, salt and pepper. (If you are using dried herbs, you can add them at this point. If you have fresh, wait till the end to add the fresh herb leaves.)
3. Bring to a boil and allow it to cook for about 5 minutes, then add the chicken mixture.
4. Reduce heat and simmer for 20 minutes.
5. Add the noodles and corn. Simmer until noodles are cooked.
6. Stir in the fresh basil, oregano, and parsley leaves.
7. Remove the bay leaves before serving.

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This recipe was shared at Everyday Mom’s Meals, Fat Tuesdays, Gooseberry Patch Inexpensive Recipes, Thursday’s Treasures, Fit and Fabulous Fridays, and Sunday Night Soup Night.