"The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month." Henry Van Dyke
Me! Me! Oh my stars I'm ready! And I'm herding Mother Nature along to deliver as if my puny efforts will make her hurry. But I'm determined! Why just last weekend I stripped my display shelves and banished all the snowmen, frosty bottle brush trees, evergreen garland, snowflakes and winter pictures to their Rubbermaid tomb in the basement store room. Take that, cold weather decor!!
I happily intertwined ivy garland with my twinkle lights. I smiled as I carefully arranged my vintage spring treasures; bunnies, chicks, pastel eggs, a very special pink glass hen on nest. I hauled up my beloved old springtime framed prints and early Roseville pottery that bear images of my favorite flowers, tulips! Ah, that's better!
But....no matter how hungry we are for spring, it's not quite March and there are still lots of kids missing school with colds and flu! For most of the country, winter will be with us for at least another month. Before we say goodbye to cold weather and gloomy skies let's make a happy potful of chicken noodle soup to chase away the winter blahs!
Chicken soup is legendary in helping us get well. Science can't prove it but millions of moms can't be wrong! In fact it's sometimes called "Jewish penicillin" as a nod to those doting grandmas (like me) who love to dish up steaming bowls of the golden goodness for the people they love.
It's really easy to make and a very soothing thing to do on a grey afternoon. The chopping and simmering is satisfying and the aroma that fills the kitchen will bring back a flood of childhood memories.
Then use a slotted spoon to remove all the vegetables from the broth and discard or use as you like. Cook noodles, carrots and celery in the broth and when it's all nice and tender, add the chicken and heat through.
All American Favorite Comfort Food
Put chicken breasts (You can even start from frozen, I usually do!) celery, carrots, onion, garlic and a generous cracking of fresh black pepper in a deep soup pot. No salt. Cover with enough cold water so it’s all submerged and simmer until the chicken is tender. From frozen, this will take about 2 hours or so but if it’s on longer, that’s ok too. The kitchen will smell great and the resulting broth makes a great base.
Remove the chicken breasts and shred or dice it as you prefer and set aside. Using a wide slotted spoon, remove the vegetables and discard or use as you please.
Retain broth and add water enough to make 3 1/2 to 4 quarts. Bring to a boil and add noodles along with raw sliced carrots and celery. Stir in about 4 ounces (or more to taste) of Better Than Bouillon Roasted Chicken Base. In my opinion, nothing makes better soup.
When noodles and vegetable are tender, add chicken and simmer til heated through. Add parsley!! Somehow adding parsley makes everything look prettier and taste better!!
That's it! As you can see, this makes a big family size batch but it's easy to cut it in half. Just last week we had sick grandkids home in bed. Their momma is a teacher and she was really dragging too. You should have seen the smiles when they opened the door and saw a big pot of this yummy soup. Come to think of it my smile might have been the biggest one of all.
Make some this weekend for someone you love.
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Love, GB (Betty Streff)
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