Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
One week before writing this post, I was stuck at home for a few day, nursing a flu. Though my state wasn’t as bad as I wanted my friends and colleagues to believe, I used it as an excuse to get a few days off from my usual routine.
A few hours into my pseudo vacation though, I realized that I had become a workaholic and was actually going through work and business emails. And of course, this only added to the gargantuan headache I already had.
So I turned off the Wi-Fi, and my phone of course, browsed through my CD collection and played some Coltrane, my mother’s favorite jazz musician. And like a movie sequence, a found myself reliving memories of my mother and how she would take care of me when I wasn’t feeling well.
I would like to think that all of us have this memory of our mothers, and that of a simple dish that made us feel loved and reassured of better days ahead.
1 tbsp of butter
1/2 cup of chopped onion
1/2 cup of chopped celery
4 cans of chicken broth
1 can of vegetable broth
1/2 pound of chopped and cooked chicken breast
1 1/2 cups of egg noodles
1 cup of sliced carrots
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
Salt and pepper
How to Make Your Chicken Noodle Soup
Melt your butter in a Cooking Pot over medium heat. Make sure not to burn the butter.
Cook your celery and onions in the butter for around 5 minutes or until the onion becomes tender. Make sure not to burn the onions.
Add in the vegetable and chicken broth and then add the oregano, basil, carrots, noodles and chicken. Add salt and pepper to taste.
Bring the mixture to a boil and then let it simmer for at least 20 minutes.