Creamy Cheddar Chicken Noodle Soup
I could call this redemption soup. It came at the end of a busy week — a week in which we certainly were not making it a point to gather at the table. Busyness is a sickness. The symptoms begin slowly. We give our time, resources and energy to task lists and deadlines. We may volunteer our skills, run around aimlessly to this activity and that, or fall victim to other people’s drama. The pressure builds until the ones who matter most take a back seat to the perceived urgencies that fill our long and lonely days.
I’m loathe to say it aloud [or to type it here] but wife-mom-lady of the house — girl, you know it’s true: YOU set the tone. YOU control the frenzy. YOU wield immense power over the people within your home. Don’t take the burden lightly. Don’t shirk your duties and throw up your hands and claim it’s someone else’s responsibility. It doesn’t work that way … literally. Ask me how I know. Slow down, yield and hit the brakes on busy. The most important people in your life are the ones who leave dirty socks on the floor, forget to feed the dog, and track mud through the kitchen. Feed ’em! In the process, you nourish minds and hearts and so much more.
Chicken noodle soup may be good for the soul … but creamy cheddar chicken noodle soup is good for just about everything that was ailing us. And you know what else? We have leftovers for today’s lunch. Score!
- 2 cups baby carrots, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- Olive oil
- 1 tablespoon Italian seasoning
- 2 12.5 oz. cans fully-cooked chicken in water, drained (or you can roast a chicken and do all the work)
- 2 boxes (64 oz.) Kitchen Basics unsalted chicken stock
- 1 bag fine egg noodles
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ½ pint heavy cream
- 6 oz. Cabot Alpine Cheddar Cheese
- Salt and freshly cracked black pepper, to taste
- Drizzle Dutch oven with olive oil (1-2 Tablespoons). Saute carrots, onion and garlic until tender, about 10 minutes.
- Remove chicken from can, drain and give it a quick chop. Add chicken and Italian seasoning to Dutch oven. Stir.
- Pour in unsalted chicken stock, honey and balsamic vinegar. Stir, then cover pot and bring to a boil.
- When broth boils, add egg noodles and maintain gentle boil for 10 minutes. Reduce heat to low.
- Add heavy cream and 6 oz. shredded cheddar cheese (I used Cabot Alpine Cheddar). Gently simmer until soup is thickened. Season with kosher salt and black pepper to taste.
- Cabot Alpine Cheddar is a creamy, mild cheese with subtle Swiss flavors. It's delicious in this soup.
- A word about celery. You could (possibly should) add it to the carrots, onion and garlic saute. Personally, I don't have much use for it.
- About that chicken. Yes, it's probably much healthier to roast your own chicken, remove the bones and so on. But I'm an imperfect person - I took the easy way out in the form of canned chicken. It's your choice. 🙂
What’s for dinner the rest of the week? I’m not sure — but I’m determined to see to it that we sit down at the table and look each other in the eyes before we eat it!
Want to pin the recipe so you can find it later? How about this image: