This week, as I wrapped up my 2020 harvest season, I was one more step ahead than last year.

Let me explain.

I spent the second to last Saturday in October making a big ol’ stock pot of homemade chicken noodle soup. Not just for those busy nights, but for the flu and cold season. I don’t know about you, but when I am sick, there is nothing like chicken noodle soup to help ease that feeling of just feeling plain old crappy.

My momma and I just finished our applesauce this week, which was the final thing on my 2020 harvest list. I have everything from jellies, corn, tomatoes, mirepoix, and applesauce in our freezer, to lots of canned items like different salsas, fruits, tomato sauce, and peppers.

But last year, when I got really sick in November, there were no soups! I prepared, but not for that. I had meals for my family in the freezer (now THAT, I’m prepared for) but not for me to get sick the way I was. I was so sick that I literally passed out in the shower and my husband came running in knowing something was seriously wrong. I remember that week craving homemade chicken noodle soup. I had small containers of my homemade applesauce ready for if my kids got sick and wanted some of momma’s applesauce to ease their little tummies. I still did a few little containers this year for that too! They look so nice sitting next to my frozen containers of homemade chicken noodle soup. That Saturday when I was making it, I happened to make grilled cheese for my family for lunch. My husband said he could smell whatever I was cooking clear outside walking in from our garage.

As he came in to wash his hands he said, “Whatcha cooking babe? Smells amazing!”

“Homemade chicken noodle soup that has been simmering on the stove since this morning.” I said.

He was all excited, and you could see he thought it was for lunch.

“Babe, I made this for in our freezer for when we are sick.”

I got this dead stare from him. “Seriously. You aren’t going to let me have any!? Especially with grilled cheese. That would be so good together!”

Like I said, it was a stock pot, and I had plenty, but when you start dishing that out to save for a later date, it goes quickly! I wanted to prepare.

“Yes Christopher. We can each have a bowl with lunch, I suppose,” I replied.

His next response cracked me up. My husband knows whatever I make he can have. Plus, he is always my taste tester! I gave him a spoon and he tried it leaning over the sink while blowing off that hot steam. It had been simmering for hours and was scalding hot!

“Oh man babe, it’s delicious! I can’t wait to be fake sick next week so I can have more,” he said.

I cracked up! What a response. God bless him. I mean, he is so deprived of good food around here, haha. Needless to say, we each enjoyed a hot bowl with our grilled cheese sandwiches, and some of us are looking forward to an excuse to bust out those frozen containers of this soup. (And tiny applesauces!) I don’t wish to have the flu, but a day in bed with the sniffles could do. Wrapping my hands around a steamy bowl of this can make any sniffles better!

Homemade Chicken Noodle Soup

Ingredients:
• 2lbs of chicken breast, seasoned
• 4 cups chicken broth
• 4 Tbsp butter
• Chicken bouillon cube
• Mirepoix – mixture of diced carrots, celery and onion to your liking —*About 2/3 cup of each*
• Salt and Pepper to taste
• Water (2-3 cups)
• Package of Walnut Creek Noodles or Egg Noodles

Bake chicken for 45 minutes at 350, then cut the chicken in cubes or shred. Save broth in the pan and all that extra goodness! We are going to be scraping all that into the soup.

Melt the butter in a large pan and add all the chopped veggies. Let cook till softened, about 3-5 minutes. Slowly add the broth and chicken. Now’s the time to dump all those goodies from the baked chicken into the pot! Let simmer on the stove as long as you like. After simmering, add water with a bouillon cube. Add pasta and cook until softened. Season with salt and pepper. Soup will be ready to serve. If freezing, make sure soup is cooled before placing in the freezer.