Chicken Noodle Soup

Why, hello. I’ve been away from this little blog an unexpectedly longer amount of time than planned. Between extended traveling for Christmas and then New Year’s, returning to one of the busiest times of the year at work, and battling some miserable colds (first me, now Jose), there was simply not enough time for writing and blogging.


I definitely missed it, though. I know I have not been at this for very long, but it’s been very good for me to begin to write again. I used to (and still do) love to write,  and often would write creatively when there was simply more time. It’s been said that writing is like a muscle; you have to work at it in order to improve and refine the skill, and I am definitely seeing the truth in this. With that, I thank you for continuing to read as I continue to find my own groove.

I realize that the last time I posted (which was nearly a month ago-I know everyone says this, but I really do not know where the time went!), it was a recipe for soup. However, between the intense cold spells involving that polar vortex that I really thought must be a made up term until I walked outside this past Monday as well as having a miserable head cold, the only meal that sounded good this past week was some homemade chicken noodle soup. It’s been said that chicken noodle soup has healing powers and I believe it. Whenever I am feeling under the weather, there is simply nothing better.

This recipe is based on a family chicken noodle soup recipe, which was a staple comfort food meal growing up. I made some adjustments due to the ingredients we had on hand, and really liked how it came out.

So, whether you’re feeling under the weather as well as we get further into “flu” season, or if you just need a bowl of comfort, this chicken noodle soup will not fail you. Enjoy!

Chicken Noodle Soup

  • 1 whole chicken
  • 6 stalks of celery, diced
  • 6 carrots, finely sliced
  • 3 leeks, sliced (I used frozen leeks from Trader Joe’s)
  • 1 clove garlic, minced
  • 2 tsp. of salt (add more to taste)
  • 1 tsp. pepper
  • 1-2 tsp. chicken bouillian
  • 8 oz. noodles of choice (I use whatever I have on hand-this time it was brown rice fusilli noodles)

Place chicken in large stockpot and fill with water, just enough to fully cover chicken. Bring to boil, then reduce to medium heat, skimming fat off chicken as it cooks.

When chicken is nearly cooked and fat is skimmed, add celery, carrots, leeks, garlic, salt, pepper, and chicken bouillian to pot. Bring to boil then simmer until vegetables are tender. It is also a good idea to remove chicken, shred and remove bones, then place back into pot.

After vegetables are added to soup, cook noodles according to package directions.

When soup is done, serve over noodles with a few squirts of lemon juice and ginger if desired. Toast or crusty bread never hurts either.



Caldo de Res

My husband does not cook very much, but the few meals that he makes are excellent.


One of them is Caldo de Res (Beef Soup) a delicious, colorful Mexican soup that is the perfect cozy winter meal, full of vegetables and bright flavors. I had been craving caldo and begging him to make it for quite some time. It finally happened so I had to document it.


I love Mexican style soups because of the fresh and bright lime flavors found in them that is not typically found in other traditional types of stews/soups. Though this is a hearty soup, it doesn’t feel as “heavy” and is a pretty healthy, yet comforting meal.

And of course, you have to have the sides. Fresh tortillas, salsa, additional limes, maybe tortilla chips? Whatever your heart desires.


Caldo de Res

  • 2 lbs beef shank
  • 2-3 lbs beef short ribs
  • 3 chayote (Mexican squash)
  • 4 ears of corn, cut into thirds
  • 1/2  yellow onion, chopped
  • 6-8 small red potatoes, quartered
  • 6 carrots, chopped
  • 2 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 large tomato, sliced
  • 1 head green cabbage, quartered
  • 2 cloves garlic, minced
  • 1 bunch cilantro
  • Salt and pepper to taste

Add meat to large stockpot with garlic, onion, salt, and pepper. Fill pot halfway with water and cook on medium low heat until meat begins to cook, about one hour.

Add corn and cook until boiling. Then, add potatoes and carrots until carrots are softened, about 10-15 minutes.

Add cabbage, tomato, and chayote, squash, zucchini, and cilantro. Cook until soft but not overdone.

Serve over Mexican rice!