Upon getting sick, often I turn to finding ways to distract myself while finding comfort where possible. The Universe took me down with a sinus infection this week, but fortunately we were asked to contribute a few recipes for an upcoming Farm to Fork article in our local paper. What I came up with was the traditional chicken noodle soup my Mom used to make me whenever I fell ill as a child, but with a Pacific Northwest twist.
Most of the ingredients needed you can find at your local farmer’s market! We encourage everyone to shop locally for produce! This last weekend I came home with a bag of Chanterelle mushrooms that were calling to be put in something special! They added great a great flavor and texture to Mom’s recipe!
This chicken noodle soup is bold, with a kick! We love garlic and spices in this house, so we never hold back! It helped give me back some energy while providing a warm, nutritious meal for our family on a chilly November day!
Give it a try and tell us what you think!
- 4 TBSP of Butter of Ghee
- 1 Large thick diced onion
- 5 Celery stalks with their leaves
- 1 1/2 cups of sliced carrots
- 1 Full Ear of Garlic, peeled and diced – Yes, that much!
- 1 lb of diced chicken (local, free range chicken is always best if you can find it!)
- 1 TSP Thyme
- 1 TBSP Parsley
- 4 or 5 Rosemary leaves, crushed
- Salt & Pepper to taste
- 2 TBSP Olive Oil
- 1 Carton of diced Chanterelle Mushrooms
- 7 Cups of Water
- 1 Cup of Egg Noodles – For other options try rice or hemp seeds!
- First add butter or ghee to a stockpot and melt over medium high heat. Immediately add in carrots, celery, and onion. Saute, stirring occasionally, for 8-10 minutes until carrots are softer and onions are opaque.
- Add in 2 olive oil, diced chicken and garlic, thyme, parsley, rosemary, salt & pepper. Cook for another 5 minutes.
- Add in the Chanterelle mushrooms and continue to stir and saute for 5 more minutes.
- Add in water and simmer on medium high for an hour.
- Add in noodles 15 minutes before you are ready to serve!