Cold-Fighting Chicken Noodle Soup

It's funny, because I posted this is on a food blog I had (Eclectic Eats). I haven't maintained it, but oh well! The funny part is that I looked up this recipe last night because Norah & I are fighting colds right now. Well, I posted the recipe EXACTLY a year ago because Brian & I had colds! I guess it must be that time of year.

This recipe will definitely be my go-to soup when I get a cold from now on. I made it late last night and even enjoyed a bowl of it (at nearly midnight!) right after it was done.

I am a veghead and definitely not a fan of the taste of chicken, but I did include it in the recipe, because it does have some healing properties to it, apparently! I don't really eat it. In fact, I pretty much take it out & put it back in the pot for Brian to eat! :)

So, here it is...

• 2 Tbsp. butter
• 1 large onion, diced
• 1.5 cups carrots, sliced
• 1.5 cups celery, sliced
• 2 cloves garlic, minced (I actually used 7 large ones!!!)
• 12 cups homemade or good quality chicken broth or stock
• 1 bay leaf
• 1/2 (heaping) tsp. ground marjoram
• 1 tsp. thyme
• 1 Tbsp. dried parsley
• 4 cups cooked chicken, chopped or shredded (I baked it)
• 5 oz. (about 1.5 cups) uncooked egg noodles
• fresh ground pepper, to taste
  

In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant. Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.
Add the noodles and simmer until cooked, about 8 minutes.

Thanks to Krashed24 & MrsWindyCity (Elly’s) (What's Cooking Nesties) for the recipe!

Ham and Potato Soup

This is not my own recipe, but it is fantastic, so I'm posting it as a recommendation.

Ham and Potato Soup

Ingredients:

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Instructions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.