Grandma’s Chicken Noodle Soup [Intro to Cooking]

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I’ve been stuck in bed for the past three days with a whole slew of symptoms (fever included), and I will admit that I’ve been a little homesick. I miss not having to deal with my roommates going in and out of the room for class. I miss knowing my mom is just a few steps away with a warm cup of lemon, honey tea. And I really miss my grandma’s matzah ball soup…thinking about all these things right now makes me feel weepy.

I’d give you the recipe for my grandma’s matzah ball soup, but I truly believe no one can make it like Grandma. Also, she’s tried to teach me, but matzah ball-making happens to be the one culinary skill I do not possess. Don’t worry though! I’ll teach you how to make the next best thing: chicken noodle soup. It’s pretty close to matzah ball soup but way, way easier. If I had the energy (and a kitchen) I’d be making this for myself right now:

What you’ll need:

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 medium onion, chopped
  • 2 ribs of celery, chopped
  • 2 bay leaves (dried is fine!)
  • Salt and pepper
  • 6 cups chicken broth (I usually go with Swanson Chicken Broth)
  • 1 pound chicken breast tenders, diced
  • 1/2 pound wide egg noodles

How to make it:

Place a large pot over moderate heat and add extra-virgin olive oil. Add the vegetables in the order they are listed.

Add the bay leaves and season the vegetables with salt and pepper to taste (this is easy. If it tastes good, it’s good!). Add the chicken broth to the pot and raise the flame to bring the liquid to a boil. Add the diced chicken tenders, return the soup to a boil, and turn the heat back down to moderate. Cook for 2 minutes then add the noodles. Cook the soup an additional 6 minutes or until the noodles are tender. Remove the soup from the heat.

This is a thick soup. If you like chicken soup with lots of broth, add up to 2 cups of water and it will still taste great! At this point, you can also add in a handful of chopped, fresh parsley and a handful of chopped, fresh dill, but I prefer the soup without the herbs!

Enjoy and stay healthy through finals!

Ashley is a freshman at George Washington University majoring in International Affairs with a minor in English. She has a slight obsession with astrology and Bon Iver. Follow her on twitter @ashleybrooks25

[lead image via Marie C Fields / Shutterstock]

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