The Best Chicken Noodle Soup Ever

by Rebekahcooked up on October 30, 2015

Alright, no small talk this time. I’m cutting right to the chase. This is the best chicken soup of all time.

I know because I ate it (twice!), but I also have to share a funny story.

The best chicken noodle soup ever | PDXfoodlove

The whole reason I was making chicken soup in the first place is because Dave was feeling a little under the weather. He wasn’t very hungry (who is, when they feel gross?) but I’m a firm believer that when you’re sick, you should eat, because your body needs those nutrients and calories to do its thing and get you better.

So I made soup – which has to be one of the most Zen processes there is. I just love standing over a pot, stirring, sampling, seasoning and creating just the right flavor.

The best chicken noodle soup ever | PDXfoodlove

Dave came home, we relaxed on the couch and watched some baseball (go Royals!) And when dinner time rolled around, he ladled himself a half bowl and we sat down to eat.

And then, he went back for a second – and so did I (and my first bowl wasn’t a half. Haha)! Holy moly, this soup is good.

Dutch Baby Pancake

Dutch Baby Pancake

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • Fresh nutmeg
  • 1/4 cup butter
  • 2 Tbsp sugar
  • Fresh or frozen berries

Instructions

  1. Blend together 3 eggs, 1/2 cup milk, 1/2 cup milk, 1 Tbsp of sugar and 1/2 tsp of freshly grated nutmeg in a blender.
  2. Pulse about 10 times until the batter is bubbly and combined.
  3. Let the batter rest for about 15 minutes.
  4. Preheat a cast iron skillet on the stove and melt a half stick of butter.
  5. Bake at 425 for 20 minutes, then drop the heat to 300 and cook for five minutes more.
  6. While the pancake is baking, combine 1 cup of fresh or frozen berries, 2 Tbsp of water and 1 Tbsp of sugar in a small saucepan. Bring to a boil and allow to thicken into a syrup.
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5 Comments

  1. Do I see corn in there? Lol

    Comment by Sarah Wass — November 1, 2015 at 1:29 pm

  2. Haha! they are yellow carrots! I had some rainbow ones that I finished up – there’s some purple ones in there somewhere too. But corn would be a good addition!

    Comment by bekky — November 3, 2015 at 1:34 pm

  3. I made this last night! Was super yummy and I added some black beans that I had 🙂

    Comment by Sarah Wass — November 2, 2015 at 10:08 am

  4. Awesome!! I’m so glad you liked it 🙂 Black beans sound delicious. Great idea.

    Comment by bekky — November 3, 2015 at 1:34 pm

  5. Thanks for the recipe. I made this for dinner yesterday and I did not change the recipe just went with it as it is listed. I added the Garlic in with the vegs and stirred to make sure it did not burn. By the way you omitted the garlic in the written instructions. I have to agree with you this is absolutely a great Chicken soup that I would eat even if I was down with the flu which I hope not to get. It will be great on cold rainy days this winter. I made Sourdough Garlic Toast, buttered, to go along with it and for dessert we had a couple of Oatmeal Raisin Cookies and Coffee. Thanks again.

    Comment by Jerry — November 5, 2015 at 12:39 pm

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