Last week, Dan called to tell me he was starting the drive back to Ithaca from Columbus. “If I were already home, I’d have to take a sick day. I feel horrible. Instead, I have to drive for 7 hours.”
Poor Dan. In an attempt to make him feel better after driving for that long with a head cold, I made sure a pot of hot chicken noodle soup was nearly ready when he arrived.
He’s feeling better now, but now I have the cold. Looks like I need to break out the leftovers!
This is the perfect soup for any fall or winter sick-day. It makes a lot of soup, so freeze some for your next sick day (which hopefully won't be soon!)
- 1 tablespoon extra virgin olive oil
- 1 large leek, sliced
- 6-7 large carrots, unpeeled and sliced
- 12 cups chicken stock
- 3 sprigs fresh rosemary
- Meat from one 3-4 pound chicken, cooked and shredded
- 1 bunch kale, chopped into bite-sized pieces
- 3 cups egg noodles
- Salt and pepper, to taste
- Warm the olive oil in a large stockpot over medium heat. Add the leeks and carrots and cook, stirring occasionally, until the vegetables begin to brown and soften.
- Add the stock and rosemary, cover and bring to a boil. Remove the lid and allow to simmer for 30-35 minutes. Using tongs or a slotted spoon, remove the rosemary sprigs.
- Add the chicken, kale and egg noodles to the stockpot. Cook for 10-15 minutes. Stir and season to taste with salt and pepper.