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Mom Knows Best ~ Chicken Noodle Soup

soup, noodle, comfort

chicken noodle soup

As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to "Go to Sleep Reema". The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that's not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I'd bet she'd take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Chicken Noodle Soup


Print Recipe
 Mom Knows Best ~ Chicken Noodle Soup
soup, noodle, comfort
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
soup, noodle, comfort
Instructions
Chicken Stock
  1. Place whole chicken in large stock pot.
  2. Fill pot with water to cover chicken.
  3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
  4. Bring to boil then reduce to medium-low.
  5. Remove the fat that forms as the chicken boils by skimming with a large spoon.
  6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
  7. Remove chicken on large tray and take meat off, discard bones and skin.
  8. Strain broth to ensure it is smooth and clear.
  9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
Chicken Soup
  1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 teaspoon kosher salt.
  2. Add in dried basil and chopped garlic, cook until just fragrant.
  3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
Recipe Notes

Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

Can add celery if you'd like. 

If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 

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Green Potato Soup

Creamy vegetable soup filled with kale, cauliflower and potatoes.

Time Flies

And just like that it's 9:30. Happens so fast, this thing called time, one second we have plenty of it and the next it's gone. I find myself using every ounce of precious time each day, from the time I wake up to get the kids breakfast, ready for school and out the door until the last hour of the night whether I'm finishing cleaning, cooking, baking, PTA work or blogging. Sometimes I can't find the pause button, it's now or never, do or die, something is always happening. 

7 years ago I made the choice to stay home to raise my kids, I think I only questioned leaving my job as a teacher for a few seconds. I remember being in one of my M.Ed. literacy classes and asked my professor, what would you do? She said, without question, you might regret going back to work too soon but you will never regret the time you spend with your kids. And so, my one year leave has become a 7 year leave of absence. I think about the old days, teaching in the classroom, working with amazing colleagues, inspiring young minds but then I stop and think that I have inspired young minds, my own little ones. And then I breathe a sigh of relief. I haven't been doing nothing all these years, I have been molding the minds of my own children and it's been worth it! 

To the strong mamas

So about this stay-at-home mom business. You know, frankly the first 5 years are a blur to me. I was home with 2 toddlers and a baby (then 3 toddlers), I can honestly say I powered through. Sure we had good times but I have blocked out the tantrums, the schlepping of kids to the bathroom when we're out, the diaper blowouts, the tantrums (did I mention that already?), naps and the days without naps. I remember the good fun times too but how I managed 3 kids is kind of astounding. There were days (many days) when I realized that managing thirty 4th graders was much easier than my days at home. It wasn't all cupcakes and sunshine. It was work, hard work. 

I also think about those mamas that do go back to work and make their schedules work with their little munchkins. Sometimes that is the only choice and it's a tough one. Balancing the stress of a job, trying to spend every ounce of energy left with your littles and manage the homelife. That is not an easy task to accomplish. I commend you wonderful, powerful ladies because for you it isn't all cupcakes and sunshine either, it's work, hard work. 

Every aspect of our lives is an obstacle, a challenge, something to help reach us to our next milestone. For me, the time has come where I am supporting my children but also enjoying the bit of freedom they have allowed me as they grow older. My time is dedicated to managing our home, cooking, taking care of the kiddos, working as our school PTA President, being a loyal friend, connecting with people new and old to maintain and build relationships, support my amazing husband as he does for me, help my parents with needs they have and whatever else life throws my way. People always comment to me telling me I'm Super Mom, nah, I'm just a mom and all our super powers are different. We all have our strengths and our weaknesses, none of us are Wonder Woman (no matter how bad we all want that!). I know that my powers come from my mom and dad, they are my rocks, they are the ones that taught me to persevere and tackle anything that comes my way. My next journey is here, it's here with all of you! So, while I'm hard at work keeping up with all things life throws at us, I did manage to make this delicious soup. It's packed with cauliflower and kale and my kids not only ate it but loved it! I hope you enjoy too! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

cauliflower soup

 

potato soup

 

potatoes

 

cauliflower soup

 

garlic

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

 

Print Recipe
 Green Potato Soup
This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones.  Please see notes below to adjust for vegan/dairy free options
Creamy vegetable soup filled with kale, cauliflower and potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
Creamy vegetable soup filled with kale, cauliflower and potatoes.
Instructions
  1. Begin by prepping your cauliflower, remove the stem and leaves and cut cauliflower into florets.
  2. Next clean and cut your potatoes into quarters, leave the skins on.
  3. In a large pot, place potato quarters and fill with water on medium high head, allow to soften until fork tender, about 10-12 minutes. Drain and set potatoes aside.
  4. Add your olive oil to the pot on medium heat and add your chopped onion, cauliflower florets and kale. Sprinkle with a touch of kosher salt. Continue to stir and coat with the oil allowing the onions to become translucent and the cauliflower a bit browned.
  5. After about 10 minutes, add your garlic until just fragrant then add in 4 cups of your stock and half of your cooked potatoes with the peels. Allow all the vegetables to become tender.
  6. Once everything has softened, remove pot from the stove and place your immersion blender in and begin blending until all the large chunks have liquefied. You can also pour into your high-powered blender (just be careful when pouring hot liquids into blenders)
  7. Next, add in your remaining stock and milk. *
  8. Peel and chop your remaining potatoes and add to the soup.
  9. Finally season with salt and pepper to taste. Top with cream and serve with bread or toppings below.
  10. See notes below about toppings on soup and adjustments for vegan/dairy free options.
Recipe Notes

Vegan/Dairy Free:

To make the soup vegan/dairy free omit the 2 cups of milk and add in 2 additional cups of stock. The soup will remain creamy due to the cauliflower. 

Toasted Quinoa: 

Check out Genius Kitchen for steps on properly cleaning and toasting Quinoa. I added Jacobsen Steak Seasoning while the quinoa toasted in the pan. Feel free to season however you'd like. 
http://www.geniuskitchen.com/recipe/how-to-properly-clean-and-toast-quinoa-421986

Roasted Garlic:

To roast whole garlic, remove the bottom to expose as much of the garlic as you can. Gather your garlic heads and place in foil. Drizzle 1-2 teaspoon of olive oil on exposed garlic. Wrap up and place in 400 degree oven for 40-45 minutes until the garlic is caramelized and gooey. 

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Grilled Salmon

Living in the Pacific Northwest we become accustomed to certain things: coffee shops on every corner, farmer's markets, artisanal cheeses, local beer and wine and one time a year amazing wild Alaskan salmon. My whole family waits all year for that window where wild Alaskan salmon comes fresh to our local markets. It is truly a fish in a league of its own. From the end of July through September you will experience some of the best fish there is to offer. 

Fish isn't always the cheapest protein to buy, it gets especially expensive when you're feeding a family of five. I decided that I would learn to cook a WHOLE fish versus buying fillets, which is generally half the price. I know the butcher would fillet it for me but I was up for the challenge and I know that cooking whole fish is a completely different level. Since the salmon is available only in the summer months, grilling it is the most logical way. 

I know what you're thinking, it's going to be too hard, what if I mess it up?? I promise it's much easier that it appears and you'll end up with so much fish that you'll have extra to top salads, make salmon cakes and more! It's worth it! 

I've grilled salmon up to 4-5 pounds. This guy was only about 3 pounds and was just right for the family and provided us some leftovers as well. I work on a large sheetpan to prep it for the grill, it's a large surface and makes for an easy work space. First thing you'll want to do is pat the fish dry using paper towels both inside the cavity and out. Get it as dry as possible then liberally salt the inside and outside with kosher salt. I just sprinkle from a small dish without measurement. This will help to flavor the inside as well as release moisture. 

Next, you'll want to stuff the cavity of the fish with whatever aromatics you like. I always include lemon slices, rosemary and thyme, I decided to add some thinly sliced onions this time as well. Whatever flavor profile you like, go for it! If you don't have fresh herbs, dried herbs are fine. I salt a bit more and drizzle a bit of olive oil. 

The next thing you'll need is butcher twine. We're going to wrap the fish up so all those good aromatics don't fall out! 

 

Cut 3-4 long strands of string to wrap your fish. Slide one of the strands under the fish toward the front, tie snugly. Repeat with the last 2-3 strands in the middle and the back of the fish. Trim the excess string. 

 

After the fish is nice and snug, all the aromatics are in there tight, make a few slits on each side of the thickest part of the fish. Insert some slivers of lemon. 

 

Before you get this guy all oiled up, generously flour the entire fish. 

 

Get the grill nice and hot on medium-high, about 400 degrees (if your grill has a temperature gauge, it's super helpful!) Oil the grates of the grill until they are nice and shiny. You'll also want to liberally oil both side of the fish. Be sure you have enough space to lay the fish on your grill grates and also enough room to flip when it's time. I tend to lay in the front of the grill to start and flip toward the back. The fish will cook about 10 minutes on each side (about 10 minutes each inch thickness of fish). 

 

Once the fish has cooked on one side, with a large spatula, carefully flip the fish over. The fish should easily flip and not stick to the grate. You can surely cover the tail with some foil so it doesn't burn...as you can see I didn't but eh, we're not eating the tail so it was just fine! Cook for another 8-10 minutes then remove carefully to a large platter. 

 

 

Snip the strings off  and enjoy with your favorite side dishes!!!

 

 

 

Print Recipe
 Grilled Salmon
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
Instructions
  1. Begin by patting the fish dry using papertowels, both inside and out.
  2. Generously salt the entire fish with kosher salt, inside and out.
  3. Stuff the cavity of the fish with lemons, onions and herbs. Give a sprinkle of additional salt and drizzle of olive oil.
  4. Cut 3-4 strands of butcher twine. Begin by sliding once strand under the fish and tie tightly. Repeat with the other 2-3 strands until the aromatics are snug. Trim any excess string.
  5. Cut 2 slits on each side of the fish and insert a small slice of lemon.
  6. Generously flour the entire fish. Then generously oil both sides.
  7. Light grill and set to medium-high (about 400 degrees). Coat the grill grates with additional oil until they are shiny.
  8. Place fish down toward front of the grill and cook for about 10 minutes (each inch of fish needs 10 minutes).
  9. After 10 minutes, the fish should flip easily. Flip and cook for another 8-10 minutes.
  10. Remove from grill, snip string and enjoy! The center spine of bones should come out easily. Section out fillets and squeeze additional lemon or any side sauce with the fish.
Recipe Notes

Leftover fish is great to use in salads or to make salmon cakes. Use within 3 days. 

 

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