It’s never been proven, but I firmly believe that chicken noodle soup has magical powers. Yeah, I know. I just used the word magical and I’m the host of a Christian TV show, but I stand by my assessment. Think about it. Growing up, when you’re sick what made you feel better? Chicken noodle soup. When you were cold what warmed you up? If you had a bad day, what would Grandma make you to help heal the ache? CHICKEN NOODLE SOUP! See, I told you…magic.

Alright, so maybe it’s not “magical” but there is certainly something to be said about a good chicken noodle soup. It warms the heart and somehow makes you feel safe and cared for. At least that’s how it makes me feel. What’s funny is I never order it out in a restaurant. NEVER. I don’t know what that’s about, could be that my mom’s recipe is that good and nothing will ever compare. Could be there’s something better on the menu…who could really know for sure!

Speaking of, we’re making my mom’s chicken noodle recipe and I am so excited for you to try it. Now, the measurements here are potentially different than what’s in the episode, simply because I couldn’t remember by the time I wrote this. But, this recipe is the one my mom follows to the letter and as they say, "mother knows best!"

What you’ll need is:

· 3 chicken breasts

· 2 lg. cans chicken broth

· ½ onion, diced

· 3-5 stalks celery, diced

· 1 clove garlic

· 4-5 carrots, sliced

· 2 -3 tsp. tarragon

· 1 tsp. thyme

· salt & pepper, to taste

· 1-2 tsp. basil

· 2/3 pkg. medium egg noodles

· 2 Tbs. fresh parsley

Utensils you’ll need

· Sauté pan

· Knives

· Cutting board

· Measuring spoons

· Garlic press (if you have one)

· Peeler

· Large pot with lid

Okay, so first thing you want to do is get your chicken cooking. Take your three chicken breasts and place into your large pot and cover with half water/half chicken broth. Get those boiling, and then turn down to medium. We want to get them to where they’re almost falling apart. Next, let’s start chopping some veggies. Dice up your onion and celery and place into your sauté pan to get tender. Olive oil is great to use to help it not stick, also adding a pat of butter adds some wonderful flavor! After your veggies are cooking, add your clove of diced up garlic. Once you’ve got those going, you want to start chopping up your carrots so you can get them cooking in a small pot of water with a little salt. Cooking them before hand ensures that you won’t have to be chomping when eating your soup. There should be no chomping for this recipe!

Next, once your celery, onions, and garlic are done set them aside. We’ll add those to the pot in a bit. P.S. your kitchen is going to smell AMAZING at this point. AMAZING! The combo of those three things is by far one of my favorite smells.

You’ll want to check on your carrots, if a fork goes into them easily, drain the water and set aside to be added to your broth momentarily. Once your chicken is done, let it cool and then shred into bite size pieces. You’ll still want your water/broth for the soup itself, so don’t pour it out, this will add a great flavor. You can now begin adding all your ingredients into the pot. Slowly add your chicken broth, it varies how much you’ll need to begin with. Turn your stove on to medium/medium high. We want all of that goodness to cook together and blend. After it gets going a bit, add half a bag of egg noodles. You can always add more if that isn’t enough for you. Cook until soft.

The final step is to add your herbs and spices. Add 2 -3 tsp. tarragon, 1 tsp. thyme, salt & pepper, to taste, and 1-2 tsp. basil. That’s all you need. Let it finish cooking and the last thing to add is fresh parsley. It makes it look really pretty and adds that final pop of flavor. Now you are ready for a delicious bowl of chicken noodle soup.

Hope you feel all the love in each and every bite!

See y’all next time~