I will be the first person to exclaim from the rooftops and shout from the streets how much I love Fall. I love the crisp air, the beautiful colors of the leaves as they begin to drop from trees. I love the earth tone colors of Fall and the layered clothing. I love gloves and coats and boots. I love what it means to me in the kitchen, making more stews, soups and comfort foods. I also love that the holidays are coming up and everything that entails to our own little (big) family.
However, Fall also includes some nasty colds that get passed all around through my family. It includes turning the heater on which dries out my airways leading to more asthma inhaler uses. It also includes being chilled to the bone at times.
That’s where one of my favorite soups comes in.
I make a variation of this soup using turkey after the Thanksgiving holiday, but throughout cold weather season I love to make a nice big pot of chicken noodle soup. Sometimes the recipe varies based on what vegetables I have on hand, and I might switch up the noodles a little bit as well. However, this soup is a favorite. Everyone in the house enjoys a heaping bowl of this comforting goodness, and always wants seconds too.
It’s the perfect thing to nurse a cold right back to health, as I did last week with myself and my littlest one. The spices keep it savory, and the combination of a savory chicken stock, carrots, cabbage and red bell pepper with the egg noodles is so hearty.
This makes a rather large batch of soup, and once you add the noodles it soaks up a lot of the broth. If you like your soup with more liquid, you can add a cup or so more water, or use a thinner noodle that doesn’t soak liquid up so much. For my family of seven this soup lasted two days. It’s a great one if you’re feeding a lot of people, but it can also freeze well if you’re cooking for far less people.
Chicken Stock Ingredients:
- 1 whole chicken, about 3.5 – 4 lbs.
- 3.5 – 4 quarts water
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoon coriander
- 2 teaspoons dry onion flakes
- 1 teaspoon Italian Seasoning
- 1 teaspoon extra virgin olive oil
Chicken Noodle Soup Ingredients:
- strained Chicken Stock (see recipe above)
- 6 carrots, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup shredded cabbage
- 6 cloves garlic, chopped
- 1/2 tablespoon dried basil
- 1/2 tablespoon Italian Seasoning
- 1/2 tablespoon marjoram
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ancho chili powder
- 1.5 cup shredded chicken
- 1/4 cup chopped parsley
- 1 package extra wide egg noodles
Begin by combining all of the ingredients for the chicken stock in a large stock pot. Bring water to a boil, then simmer for 4 hours or so. The chicken should be falling off the bone.
Remove the chicken from the pot, then strain liquid through a sieve.
Take chicken apart and shred about 1.5 cups worth of chicken to add to the soup later.
Add all of the liquid into a large pot, mine is 7.25 quart* and it was about 3/4 full. Bring liquid to a slow boil, then add carrots, bell pepper, and red onion.
Add shredded cabbage, garlic, and all the seasonings and give it a good stir. Let it continue to cook at a low boil, and add the chicken. Lower heat to simmer and cover for 1-2 hours, stirring occasionally.
Serve warm. I like it with some saltine or oyster crackers, I might add a little salt and pepper but it’s great as is. Unless you’re crazy and you add hot sauce to everything like my husband, then you might want to include that too.
Do you have a favorite Fall food?
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