Awesome RV Eats: Mama Mayberry’s Homemade Chicken Noodle Soup
02-11-2016
Author: in RV Tips & Education
My husband had oral surgery yesterday and it’s a rainy, chilly February afternoon anyway so I decided to make my homemade chicken noodle soup – then I decided to share it with you.
About the name, yeah, not my idea. That’s what my kids and their friends have always called it. They are all in their 20s now and still call it that. Every time my daughter is sick she says she wished she had some of my chicken noodle soup.
I gave her the recipe. In fact, I gave her my cookbook with the chicken soup recipe included and I dedicated it to her. I guess nothing beats mom’s cooking though. I don’t mind though; it keeps ‘em close.
So, here is the excerpt from my book. Enjoy!
Beware, though, it rarely lasts long enough to even make it to the freezer. If your family is like mine, it will be gone in a flash.
This is for a thin broth soup. If you want a slightly thicker broth just make a little roux, light or dark depending on the flavor you want.
6-8 Boneless Skinless Chicken Breasts
1 med - large Onion, chopped
3 cloves Garlic, minced
1 stalk Celery, chopped
2-3 Carrots, peeled and sliced
½ cup Cooking Sherry
2 Tbsp. Dried Parsley or ½ cup Fresh
2 Tbsp. Basil
Sea Salt
Coarse Ground Black Pepper (to taste)
Broad Egg Free Noodles
2 Zucchini Cut in Large Pieces
2 Yellow Squash Cut in Large Pieces
1 cup Fresh Mushrooms, Quartered
Place chicken breasts in a large pot and just cover with water. Add the onion, garlic, celery and carrots as well as all spices (parsley, basil, salt, pepper). Add the Sherry. Cook chicken thoroughly.
Cook noodles in separate pot, salt water.
Remove cooked chicken and cut into bite size pieces. Skim any foam or fat from the top of the stock.
Return chicken to the pot and add noodles, zucchini and squash. Let simmer until vegetables are slightly soft.
Make sure you use a BIG pot!
The soup I made today was slightly different. I needed this food to be a little softer for my husband so I changed it up a little.
I cooked the chopped onion, garlic, and some sliced Portobello mushrooms in a little butter. I didn’t add the zucchini and squash this time.
I cooked the veggies down pretty well and added some chicken broth. I continued cooking them while I cut the chicken in small pieces and added it to the vegetables. I tossed in some chopped green onions and fresh rosemary. It was absolutely wonderful!
That’s the thing about this recipe; you can switch it up and add whatever you like. It is a welcome, warm, soothing meal on a cold winter day – and great for what ails you.
About the name, yeah, not my idea. That’s what my kids and their friends have always called it. They are all in their 20s now and still call it that. Every time my daughter is sick she says she wished she had some of my chicken noodle soup.
I gave her the recipe. In fact, I gave her my cookbook with the chicken soup recipe included and I dedicated it to her. I guess nothing beats mom’s cooking though. I don’t mind though; it keeps ‘em close.
So, here is the excerpt from my book. Enjoy!
Chicken Noodle Soup
This is another of my daughter’s favorites. Whenever she got sick, this is what she asked for. It is a very nice, all around soup, but it is especially good on a cool winter day or when you are feeling a little under the weather. This does freeze well so you can make a batch and freeze it in smaller serving sizes so that you have it on hand whenever you need it.Beware, though, it rarely lasts long enough to even make it to the freezer. If your family is like mine, it will be gone in a flash.
This is for a thin broth soup. If you want a slightly thicker broth just make a little roux, light or dark depending on the flavor you want.
6-8 Boneless Skinless Chicken Breasts
1 med - large Onion, chopped
3 cloves Garlic, minced
1 stalk Celery, chopped
2-3 Carrots, peeled and sliced
½ cup Cooking Sherry
2 Tbsp. Dried Parsley or ½ cup Fresh
2 Tbsp. Basil
Sea Salt
Coarse Ground Black Pepper (to taste)
Broad Egg Free Noodles
2 Zucchini Cut in Large Pieces
2 Yellow Squash Cut in Large Pieces
1 cup Fresh Mushrooms, Quartered
Place chicken breasts in a large pot and just cover with water. Add the onion, garlic, celery and carrots as well as all spices (parsley, basil, salt, pepper). Add the Sherry. Cook chicken thoroughly.
Cook noodles in separate pot, salt water.
Remove cooked chicken and cut into bite size pieces. Skim any foam or fat from the top of the stock.
Return chicken to the pot and add noodles, zucchini and squash. Let simmer until vegetables are slightly soft.
Make sure you use a BIG pot!
The soup I made today was slightly different. I needed this food to be a little softer for my husband so I changed it up a little.
I cooked the chopped onion, garlic, and some sliced Portobello mushrooms in a little butter. I didn’t add the zucchini and squash this time.
I cooked the veggies down pretty well and added some chicken broth. I continued cooking them while I cut the chicken in small pieces and added it to the vegetables. I tossed in some chopped green onions and fresh rosemary. It was absolutely wonderful!
That’s the thing about this recipe; you can switch it up and add whatever you like. It is a welcome, warm, soothing meal on a cold winter day – and great for what ails you.
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Author: Stephanie A. Mayberry
