For many reasons, I’ve been feeling an increased need for comfort lately. It could be the gray and cold New York February weather, the political climate, or the fact that Valentine’s Day is over. I don’t know about you, but chocolates seem to taste the sweetest when eaten on Valentine’s Day. Never mind, it’s something to look forward to again next year. Haven’t made any travel plans yet, and my commute from work walking home from the train leaves me chilled to the bone most nights. Time to make a little Hearty Chicken Soup, the kind that you can make in your sleep and with a crusty baguette makes a fine dinner. This can be two servings but I usually make this for myself.
Hearty Chicken Soup
1 Tbsp butter
1/4 cup diced white onion
1 stalk celery
2-3 handfuls wide egg noodles
3 cups chicken broth
1 bay leaf
1 clove garlic
Dash ground tumeric
1 chicken breast, skinless and boneless
3-4 handfuls of washed baby spinach
Salt and Black pepper
Peel the clove of garlic and add whole to the vegetables in the saucepan, along with a bay leaf, a dash of tumeric for color and the health benefits (like reducing inflammation in joints) and some salt and black pepper to taste. Pour in the chicken stock and bring to a boil, then lower heat back to medium and let the soup simmer.
Cut the chicken breast into little half inch cubes …
Slowly add the baby spinach and stir until it wilts down into the soup.
Stir in the reserved cooked egg noodles. The reason the egg noodles are cooked separately is because they give off starch into the water as they cook, and you don’t want that starchy taste in your soup.
Thinly slice the scallion and stir in. Remove the bay leaf, and taste the soup to see if it needs additional salt or black pepper.