• 1 leek chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 stalk of thyme
  • a couple sprigs of parsley
  • 1/2 cup sherry
  • 1 box of chicken stock
  • 2 cups of water
  • a handful of frozen corn
  • a handful of frozen peas
  • salt and pepper to taste

i wouldn’t exactly call “us” sick. i would call it…i feel like hell there for everyone up in this house should feel bad for me and i want chicken noodle soup.

except i had no chicken.


i’m not sure how stuff like this happens. for real. me. not having chicken?

so my internal conversation kicked in because i wanted a hot steaming bowl of noodles in broth with a mixture of vegetables thrown in.

….why don’t i have chicken soup or stock in the freezer? what the…pantry pantry, box stuff. whatever i’ll dress that stuff up. carrots, celery, ooohhh a leek. where are the noodles, noodles, oh my…wide egg noodles…i need some alcohol. oh, lookie there, sherry.

bam. dinner. and quick too.

sometimes i just gotta suck it up and go for the box. and i did. and there’s none left.

done. need a tissue. excuse me…

simple and easy chicken vegetable noodle soup

  1. to a dutch oven add 1 tbl canola oil and heat up. add leek, carrot, celery, thyme and garlic. sauté for 10 minutes.
  2. add sherry and cook down, takes about 2 minutes. add stock and parsley bring to a low boil and then simmer for about 30 minutes.
  3. bring the soup up to a low boil again and add egg noodles, corn and peas. i add to many noodles, but we love noodles. turn the heat down and cook till noodles are done.

we enjoyed this with some buttered toast.


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