Tag Archives: comfort food

Easy homemade chicken noodle soup

Easy homemade chicken noodle soup

I kid you not when I tell you that I haven’t really had a cold since first or second year of university.

Whether it’s my healthy diet or the fact that my immune system got turbocharged after sharing sandboxes and snotty hands with other kids at my childhood daycare, I don’t know. But I’ve been lucky to have been blessed with many sickless years. Until this fall.

Easy homemade chicken noodle soup 1

Recently I was sick for what felt like weeks! I didn’t have a cough, but I was congested up the wazoo with a sore throat to boot. A week or so later JZ got sick too – I didn’t give it to him, I swear! – so when he came on the weekend I made us the best homemade cure: homemade chicken noodle soup.

Easy homemade chicken noodle soup 2

Most chicken soup purists say you should make your own broth. And let’s face it, they’re right. There’s nothing like homemade broth. But when you’re feeling sick and blowing your nose every 5 minutes, putting in all that work is the last thing you want to do. And besides, you’re sick, it’s not like your taste buds can even tell the difference.

So this is my easy homemade chicken noodle soup recipe that is ready in about an hour (including roasting the chicken) so that you can get back to watching a Gossip Girl marathon on the couch while building up a mountain of used tissues beside you.

Easy homemade chicken noodle soup 4

Easy homemade chicken noodle soup
Prep time
Cook time
Total time
Homemade chicken noodle soup that's ready in under an hour!
Yield: 6 servings
  • 1.5 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 2 chicken breasts, roasted and shredded
  • 8 cups low sodium chicken broth
  • 2 bay leaves
  • 4-5 springs fresh thyme
  • 1.5 cups egg noodles
  • Salt and pepper
  1. Heat up the olive oil in a large pot. When it is hot, add the onion and saute over low heat for about 6-7 minutes until it is soft.
  2. Add the carrot and celery, and cook for another several minutes until they are soft enough to be pierced by a knife easily.
  3. Add the shredded chicken, chicken broth, bay leaves, and fresh thyme. Increase heat and bring to a boil.
  4. Add the egg noodles and cook for 5-6 minutes until they are done. Season with salt and pepper to taste.

Easy homemade chicken noodle soup 3

What are your go to meals when you’re sick?


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Recipe repost: Minestrone soup

A few years ago when I first started this blog – I can’t believe it’s been that long! – I posted a recipe for my mom’s minestrone soup. This is one of those meals that is deeply intertwined with my childhood memories.

Minestrone soup

When I was a kid our weekdays were pretty hectic. My parents both worked full time jobs, so we didn’t get home until close to 6 pm, when dad would pick up me and my sister from after school daycare. After our long days, there was nothing better than sitting around the table as a family and talking about our days while eating this soup for dinner along with my mom’s homemade tea biscuits (I’ll have to post the recipe for those some day – they are the most perfect buttery, flaky biscuits).

This soup is still one of my favourite meals, which is why I wanted to dig up the recipe from my old post and share it with you again!

Minestrone soup

Minestrone Soup

Serves 5- 6

2 tbsp olive oil
1 cooking onion, diced
1 large carrot or 2 small carrots, sliced
28 oz can diced tomatoes (low sodium)
3 cups vegetable stock (low sodium)
2 tbsp tomato paste
19 oz can chickpeas
19 oz can red kidney beans
1/2 cup frozen corn
150 g frozen spinach
1 – 2 tsp dried oregano
1/2 tsp Italian seasoning (optional)
Salt to taste
Parmesan cheese for topping

In a large pot heat up the olive oil. Add the onion, then reduce heat to low and saute for about 3 minutes. Add the carrot and continue to cook for another 5-7 minutes. When the carrot has started to soften, add the diced tomatoes, vegetable stock and tomato paste. Bring to a boil then cover with lid, reduce heat to medium and cook for about 10 minutes. Then add the chickpeas, kidney beans, frozen corn, spinach, oregano and Italian seasoning and cook for another 10 minutes. Ladle into bowls and top with Parmesan cheese.

Minestrone soup

What meal brings back childhood memories for you?


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Bolognese sauce success

January was a great month! I got a job at my favourite bakery cafe, tried out a yoga class, went to the London Wine and Food show, and crossed two things off my kitchen bucket list. The first was poaching an egg and the second was making this homemade bolognese sauce.

Homemade bolognese sauce

Before I set out to make it, I actually didn’t really know what makes bolognese sauce different than just a  marinara sauce with some ground meat added in. So I did some research and learned that real bolognese sauce is actually a mostly meat-based sauce with very little tomato in it. And it also needs to have onions, celery, carrots, pancetta, milk and white wine. Once the ingredients have been added, then you simmer it for a few hours to let it develop its hearty flavour.

It takes some time to make, but it is so worth it. I can almost imagine that I’m in Italy while enjoying this pasta with a glass of my favourite red wine!

Homemade bolognese sauce

Bolognese sauce

Serves 6

1.5 tbsp olive oil
2 small onions, diced
2 carrots, finely diced
2 celery stalks, finely diced
75 g pancetta
2 cloves of garlic
250 g lean ground beef
250 g lean ground pork
3/4 cup dry white wine (I used chardonnay)
3/4 cup milk
1 28-oz can diced tomatoes
1/2 cup beef stock
Salt and pepper to taste

Homemade bolognese sauce

Heat up the olive oil in a large pot, then add the onions and lower the heat. Cook over low heat for about 7 minutes until they are soft and translucent. Then add the carrots, celery, and pancetta and continue to cook for another 10-15 minutes. Next add the garlic and let cook for about 30 seconds before adding the ground meat. Break it up well and cook it over medium heat until completely brown.

Homemade bolognese sauce

Then add in the white wine and cook until it is almost evaporated before adding in the milk, tomatoes, beef stock, salt, and pepper. Bring it to a boil, then lower heat and cook it over low with the lid half on for at least 1.5 hours, but preferably 2-3 hours. Serve with your choice of pasta.

Homemade bolognese sauce

What is your favourite pasta sauce?


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