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Chicken Noodle Sniffle Soup with Summer Squash

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using some sweet onions and yellow crookneck summer squash.

Last week, my husband was home sick (with me and the kids) and I took it as a perfect opportunity (especially since it's technically Fall now) to make a sniffle soup for lunch. I had some frozen chicken and stock and thought it would come together quickly and it did. Bookmark this recipe since colds (masquerading as hayfever) have started to make their rounds. So, if you're feeling a bit slow and needing a soothing pick-me-up, try this one.

Chicken Noodle Sniffle Soup with Summer Squash
serves 4ish (two big people and two little people)

Ingredients
1 tablespoon fat (olive oil or butter or both - I used olive oil)

8 oz of protein, cubed (I have been using the frozen chicken tenderloins - they defrost super quick in warm water and make for easy quick cooking)

2 small or 1 medium onion, chopped

few sprigs of fresh thyme (or you could use ½ t dried, whatever you have - herbs de provence would be great)

1 carrot, chopped (throw in a chopped celery stick, too, if you have it. I never do)

2 small summer squashes, chopped (you could use zucchini or eggplant or tomato or whatever soft summer veg you have)

2 garlic cloves, minced

4 cups of chicken stock/broth, heated (I had a frozen container that I made using this amazing Cheater Homemade Broth Recipe from Lynne Rosetto Casper)

⅓ cup noodles (whatever variety you have - you could even break up some spaghetti)

all or part of a baguette for serving (I always have one frozen)

Method

Heat in a Dutch oven or medium stock pot (you know, whatever you have that will hold about 6 cups of food) on medium/high, add the oil and chicken and brown it a bit until cooked through. Remove and put aside. Add more oil if you think you need it, or just toss in the onions, thyme, carrot and squash.

Cook and stir a bit until mostly soft. Add the garlic cloves and cook just 30 seconds or so. Add back the browned chicken, the heated stock - thank you Mr. Microwave. Bring to a boil and then throw in your noodles. When the noodles are just about done, lower to simmer, add the chicken, and simmer just a few minutes while you make your toasted baguette.

I will always have a frozen baguette -- makes for quick and easy croutons, bread pudding and bread for your soups. I defrost in the microwave, slice and then put under the broiler for a few minutes. Rub the toasted bread with a halved garlic clove and then drizzle with olive oil or smear with soft butter.

Ladle it up in your favorite bowl, top with a slice of toasted baguette and keep those tissues handy.

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