Spaghetti is a super easy go-to weeknight meal that I am so thankful for when everyone is hungry and I just don’t have the time (or energy!) to follow a recipe. BUT I’ve quickly learned this spaghetti bolognese adds a lot more flavor for not too much additional effort, so it’s quickly becoming one of our new favorites
This Sunday sauce is a hearty, delicious crowd pleaser. There is just no other way to describe it! I was first introduced to this style of spaghetti sauce by our old babysitter, Kim, long ago when we lived in Florida and I was working full time for corporate America. While the baby (who is now 8 going on 9!) was napping, and I was working, rather than sitting around Kim would start or sometimes even make our dinner for us.
Now that is a good babysitter. If you are paying someone by the hour, there is just no need for sitting around in my opinion! And with our work schedules back then, it was such a life saver at times. Granted, at that time in our lives, the meat wasn’t local and the tomatoes weren’t organic and the pasta definitely wasn’t whole-grain, BUT it was still a somewhat wholesome meal I very much enjoyed and remember to this day.
And thanks to a similar dish made by my friend Trang and a “Super Sunday Sauce” recipe I found in Rachael Ray Magazine I was able to piece together how Kim made this for us plus – added bonus – turn it into a dish that can simmer all day long in the slow cooker!
The key to making killer chicken noodle soup is homemade stock. And in case you aren’t aware – it takes a little time to make homemade stock, but it is super easy! There are a few different methods for making chicken stock from scratch. You can use a whole raw chicken, bones from a chicken that has already been eaten, or raw chicken parts that people don’t normally eat (like the back, feet, etc.). I’ve tried just about all of these methods and my favorite stock is hands down made with the bones from the leftover “The Best Whole Chicken in a Crock Pot” recipe. It gives you the darkest, richest stock full of so much flavor that I could just eat/drink it plain. So since you need chicken for this recipe anyway, I highly recommend that you make the whole chicken in the crock pot recipe and eat about half the chicken with one meal the first night. Then make the stock with the leftover bones overnight, and you will be all set to make the soup the next day/evening with your freshly made stock and leftover chicken meat. If you can’t eat all the soup at once then just freeze the leftovers. Trust me – you do not need to be an expert chef to make this plan work, and I guarantee you will NOT be disappointed with the outcome! And hopefully it will convince you to never buy chicken noodle soup out of a can again. :)