Happy New Year friends!
Are you one of those people who sets goals for the new year? It seems not many people do anymore. It kind-of feels like a lost art. And at this point in my life, I am finding fewer and fewer friends whom I can share my thoughts, reflections, ambitions with this time of year. Sigh…
For me, the new year is a chance to reflect on all that has happened the past year, the good and the bad, and look with fresh eyes to the coming year. Realign some priorities and set a new trajectory. This year, I bought Power Sheets. Talk about amazing! It has helped me prioritize goals I have for my profession, my family, my faith. Being a perfectionist is something I constantly struggle with, especially trying to do it all and do it all well. Many times it doesn’t work the way I had planned. But being cognizant of this struggle has helped. And setting and reassessing goals has helped. And knowing that superwoman does not exist has helped.
When I feel overrun, outdone, and spent, comfort food calls my name. Especially when winter hits, and all I want to do is curl up on the couch with a blanket, tea, and a book, never to venture outside until spring. Homemade Chicken Noodle Soup has been my go-to pick-me-up comfort food for years now. Something about the hearty chicken and soft veggies. And reminiscent of childhood.
If you think Campbell’s soup when you think of this, please reconsider. This soup is everything a can is not. The fresh thyme is the clincher. It adds depth and complexity to an otherwise simple dish. Add a grilled cheese sandwich and your meal is more than complete. Enjoy! xoxo
Chicken Noodle Soup
Prep Time: 20 minutes
Total Time: 30 minutes
6 boneless, skinless chicken thighs
6 oz wide egg noodles
2 stalks celery
1 purple top turnip
1 yellow onion
1 bunch fresh thyme
3 T Better Than Bouillon Chicken Base
7 c water
Peel and small dice the onion and turnip. Peel the carrots and chop off the tip and stem. Chop to about ¼-inch discs. If some are too large, cut the discs in half. Small dice the celery. Place in a bowl and set aside.
Pick the leaves of the thyme off the stems; finely chop. Place in a small bowl. Pat the chicken dry and cut into small chunks. Sprinkle with salt and pepper.
In a large skillet, heat 2 T olive oil over medium high heat. Cook chicken, 6-8 minutes, or until cooked through.
While the chicken cooks, in a large pot heat 1 T olive oil. Add the onion, turnip, carrots, and celery. Cook 8-10 minutes, or until soft. Add salt and pepper to taste. Once the chicken is done cooking, add to the pot of vegetables. Add the Better Than Bouillon Chicken Base, half the thyme, and the water. Bring the soup to a boil; reduce heat and cook 6-8 minutes. Skim any foam that may appear on the top of the water.
Add noodles and cook another 6-8 minutes more (check the package directions for exact cooking time).
Place in serving bowls and sprinkle with remaining thyme.
Recipe Source: adapted from Blue Apron
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