Recipe Background
Kindness Soup combines gentle flavors and creamy textures for comforting warmth.
Crafted in a gentle rhythm, Kindness Soup brings warmth and comfort. The earthy aroma of onions mingling with garlic fills the kitchen, teasing your senses as they soften in buttery bliss. Carrots and celery add a sweet, vegetal note, creating a harmonious base. A scattering of thyme and oregano whispers essence into the air, evoking coziness in every stir.
The soup’s heartiness comes from tender potatoes and succulent chicken, offering every bite a mild, creamy embrace. A splash of half-and-half enriches the broth, cloaking it in silkiness. Long egg noodles twist and curl, capturing the broth’s nuances for a mouthful that's both fulfilling and nourishing. To coax out this rich flavor, allow the chicken broth to gently bubble before lowering the heat—an invitation for ingredients to dance together and release their fullest tastes.
Served hot, it’s a dish meant for sharing with loved ones or enjoying quietly alone. Each bowl of Kindness Soup is like a kindly gesture, offering solace and contentment. Its simple, familiar comfort makes every sip a reminder of home and warmth, perfect for those who appreciate life’s understated pleasures.
Ingredients
- 1 tablespoon unsalted butter
- 3/4 cup yellow onions chopped
- 1 cup carrots sliced
- 1 cup celery sliced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups low-sodium chicken broth
- 1 1/2 cups potatoes peeled and diced
- 2 cups chicken cooked and chopped
- 1 cup half-and-half
- 4 cups long egg noodles
Directions
- In a large Dutch oven or pot over medium heat, melt the butter.
- Add the onions, the carrots, the celery, and the garlic and cook, while stirring occasionally, until the veggies have softened, about 3-5 minutes.
- Add the flour, 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, the thyme, and the oregano to the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 2 minutes.
- Add the chicken broth and the potatoes to the Dutch oven and stir gently to combine.
- Bring the soup mixture to a boil.
- Boil the soup mixture for 3 minutes, then reduce the heat to medium-low.
- Partially cover the Dutch oven and simmer it until the potatoes are very tender and the soup mixture thickens slightly, about 25 minutes.
- Add the chicken, the half-and-half, and the noodles to the soup mixture and cook, while stirring occasionally, until the noodles are tender, about 10 minutes.
- Taste the soup mixture for seasoning and add the extra salt and the extra black pepper, as needed.
- Serve.
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