Chicken Noodle Soup with Yukon Gold Potatoes

My mom used to make this soup. 

Except I made it a little quicker.

I highly recommend eating it often. 

Especially if you are sick. 

The ingredients are packed with GET WELL power. 

Cabbage alone has a surprising amount of Vitamin C.

That's why I added it in. 

CHICKEN NOODLE SOUP WITH YUKON GOLD POTATOES

3-4 T butter

2 T extra virgin olive oil

3 raw chicken breasts cut into small chunks

1 T Mccormick chicken rub (grill mates)

1 tsp basil

generous salt and pepper

1/2 c onion, minced

2 cups baby carrots, sliced

4 stalks of celery, sliced

2 cups green cabbage cut into small chunks

8 cups chicken broth

8 oz Country Pasta - Homemade Style Wide Egg Noodles

1 can cream of chicken (or celery)

8-10 small Yukon Gold potatoes

1/4 cup butter

1/4 cup milk or buttermilk or heavy cream

In a large pot melt your butter - meanwhile you can cut up your chicken breasts.

Drizzle oil on top of the butter and throw in your chicken chunks.

Season with chicken rub, basil, salt and pepper.

Saute until they are cooked through. 

Add onion and cook for a minute until soft and translucent.

Add carrots, celery, and cabbage and cook until they begin to soften but aren't fully cooked, 

about 5-7 minutes.

When the cabbage is wilted and the veggies and somewhat soft, add the broth.

Bring to a boil. 

Boil for about 10-15 minutes until veggies are completely cooked through.

Add noodles and boil until al dente about 10-15 more minutes.

You will want the noodle to be barely done so they don't get soggy.

Add cream of chicken soup.

Adjust seasonings if needed.

Stir through until all warm and fuzzy. 

Keep on low until ready to serve.

Meanwhile, boil your Yukon Gold Potatoes in a separate pot until soft.

I don't peel them, but you can.

Drain and mix with butter and milk/cream/buttermilk whichever you choose.

Put a scoop of creamy potatoes in the bottom of the bowl, 

pour a generous portion of chicken noodle soup on top. 

My three year old daughter asks me to make this soup everyday.

I'm not kidding.

So when I make it, this recipe will last us a few days with left overs.

She never complains!

Neither do I.