A Comforting Soup

No one can deny the magic of chicken noodle soup.  Maybe it was our bubbies or our grandmothers that instilled the notion that soup was like medicine, and we continue to eat it out of tradition. Whether it is, in fact a way to cure the common cold or not, it is one of the yummiest comfort foods for any chilly day.

 

Chicken Noodle Soup

10 cups Water

1 Chicken Boullion Cube

1 Chicken Breast

2 Yellow Onions chopped

3 Ribs of Celery

2 Carrots

2 Leeks

1 1/2 Cups tiny pasta shells

4 Cloves Garlic

1 Bay Leaf

 

Chop Celery, Carrots, Leeks and Garlic. Set aside.

Bring water to a boil and drop chicken breast in until cooked through. Add Boullion Cube and Bay Leaf as well. When chicken is cooked, remove it from pot and let it cool a bit. Once it isn’t too hot to handle chop it up roughly into small pieces and drop it back in the pot. Add all vegetables into water and the small pasta. Let it get back up to a medium simmer. Meanwhile heat up a glug of oil in a skillet. Once oil is shimmering, add onions and cook slowly until brown. And i mean SLOWLY! At least 15 minutes. When onions are caramelized add them to the simmering soup! Taste it often and add salt and pepper to taste. It is very intuitive, so as soon as you think it is done, it probably is.

Add some other herbs if you like! Such as Thyme, Rosemary, or Parsley!