I am hiding after dinner upstairs in my bed, feeling a bit feverish and yucky after caring for six kids today. A ‘snow day’ school cancellation, and the unfortunate meeting Joel had to attend during pick up time meant the girls were home with me all day. Oh I love having them home, I miss them when they are gone, but with cold rain and wet snow outdoor play was impossible, energy was at max for all under the age of seven – tonight this Momma is exhausted.
In last week’s Week in Review Post I shared that Violet was home two days with a fever. Well it has been one long week since with the four little kids/babies sick, and since they kindly shared it with me I woke up with the cold this morning. I thought I would share what I made for our family dinner tonight, the request from Vi sounded yummy, and comforting. It comes together fairly quickly, we make it quite often, an easy from memory meal!
This is a variation of a soup recipe my good friend Rae shared with me. Her recipe is where I learned the magic of adding cream, cheese, and wine – which takes this soup to another level. (Check out her monogram/sew shop here on her Facebook Page Sew Gracious Boutique).
Our family is passionate about this soup, we don’t just have seconds, but thirds. Annaliese asked for more at least five times tonight. We often serve with fresh bread, or cheese biscuits.
- 2 Tbsp olive oil (at least twice around soup pot)
- 4 or 5 carrots – chopped
- 4 or 5 celery stalks – chopped
- 1 large onion – chopped
- 4 cloves garlic – minced
- 1 inch piece of fresh ginger
- 1 Tbsp garlic powder, onion powder, lemon pepper
- 2 tsp Italian seasoning
- 1 TSP ground ginger, dried sage
- 1 bay leaf
- 2 bouillon cubes
- 4 cups water
- 2 boxes of chicken stock (total 8 cups)
- 1 rotisserie store cooked chicken (skin removed, meat pulled from bones then roughly chopped)
- 3 cups egg noodles
- 1 cup frozen peas
- 3/4 cup whipping cream (heavy cream)
- 2 handfuls of shredded parmesan cheese (be generous)
- 1/3 cup white wine
- Heat Olive Oil in a large soup pot over medium/high heat.
- Saute the carrots, celery, onion, and garlic in the hot oil, season to taste with salt (you don’t want to know how much I put in, but it might stop a heart). Add all the spices listed (garlic and onion powder, lemon pepper, Italian seasoning, ginger and sage).
- Grate the fresh piece of ginger into the veggies (make sure the juice drips in too), toss the bay leaf in along with the two bouillon cubes. You want the onions to soften but not fry.
- Pour the water and chicken stock over the veggies and turn the heat up. Bring the soup to a rolling boil and cover with a lid. Cooking the carrots and celery for about fifteen minutes while you chop the chicken. The veggies should be firm but beginning to cook, gaining flavour.
- Add the chopped chicken and egg noodles, boil about ten more minutes, until the noodle are al dente (they will continue to cook as the rest of the soup comes together).
- Turn the soup down to a simmer and add the frozen peas, whipping cream, Parmesan cheese, and white wine. Give it a few stirs to mix and melt the cheese.