On those rare, unwanted mornings when you wake up wheezing and coughing, with swollen tonsils, a pounding headache, and the chills, this is the soup for you.
How do I know? Well, this was me today. Blergh, right?!
I blame the weather. It rained for 12 straight days, cold days, 50 & 60 degree days, only to have the sun burst forth in all its warm glory bringing 90 degree temperatures to scorch the rain-soaked ground.
My body can’t take that kind of climate change!! I need to be slowly introduced to temperature fluctuations, much like a fish you bring home from the pet store. You keep the fish in the pet store baggy, place the baggy in the new fish tank until the water temperatures match, then you let that little guy lose in his new home. That is me!
I have just enough energy to binge-watch Netflix, read a book, surf the internet, and eat some soup. Nap time is right around the corner.
While I nap away, I hope you will try out this Homemade Chicken Noodle Soup recipe I found over at Cooking Classy. This soup is so creamy, thick, and flavorful. The barley and dumpling noodles give it a pizzaz that sets this soup apart from the plain ole chicken noodle soups you normally find.
For real, ya’ll, this is the soup you’ll dream of. At least, I did last night, when I was delirious from coughing so much. Sigh.
Ok, ya’ll get to cooking while I go eat another bowl of this deliciousness and curl myself up on the couch watching Parks and Recreation. 🙂
*1-2 lb boneless, skinless chicken tenderloins, cleaned and rinsed
*5 tablespoons olive oil
*4 carrots, peeled and chopped
*2-3 small yellow onions, peeled and diced
*2-2 cloves garlic, minced
*(2) 32oz boxes + (1) 14.5 oz can of low-sodium chicken broth or chicken stock
*3/4 cup pearl barley, uncooked
*2 bay leaves
*1 teaspoon dried sage
*1/2 teaspoon rosemary
*1/2 teaspoon dried marjoram
*1 teaspoon thyme
*1 tablespoon parsley, chopped
*1 packaged dumpling noodles
*Salt & Pepper
Making the Chicken:
Preheat the oven to 375 degrees.
Spray a baking dish with cooking spray. Place the chicken tenderloins in the baking dish. Sprinkle garlic powder, oregano, basil, salt, and pepper over the top of the chicken. Pour 2 tablespoons of olive oil over the chicken.
Bake the chicken in the oven for 12 minutes. Pull the chicken out of the oven, flip the chicken over in the baking dish and sprinkle garlic powder, oregano, basil, salt, and pepper over this side of the chicken. Pour 2 tablespoons of olive oil over this side of the chicken. Place the baking dish back in the oven and cook for 13 minutes longer.
When the chicken is fully cooked, remove from oven and allow to cool. Once cooled, shred the chicken and place in the fridge.
Making the Soup:
Heat 2 tablespoons of olive oil over medium-high heat in a large stockpot.
To the stockpot, add carrots, celery, and onion. Sauté 5-8 minutes until the vegetables begin to soften. Add the garlic to the stockpot and sauté for about 3-5 minutes longer.
Stir in the chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram, salt, and pepper.
Bring the soup to a boil and then reduce the heat to low-medium. Cover the stockpot and simmer until the barley is tender, about 60-90 minutes. The longer you allow the soup to simmer, the more tender the barley and vegetables will become, and the soup will thicken up.
Once the barley is tender, add the chicken and parsley. Simmer for about 30-45 minutes.
Add 1/2 package of dumpling noodles to the soup. Simmer the soup for 8-10 minutes, or until the noodles are al dente.
Serve and enjoy!