Hearty Chicken Noodle Soup
Chicken noodle soup is good for the soul. I think that was in a book once. Aaaannnyway, I have had a craving for some homemade chicken noodle soup for weeks now. This is not your mushy-noodle generic out-of-a-can soup, people. This soup is full of veggies and chickeny-heartiness that makes you feel good, and fills you up. My mom would always make this soup when she made her homemade potato soup. We would eat on it for a couple of days, because like age, soup gets better with time. I decided to make this soup on Monday because it was rainy and gross outside, and all I wanted was to kick back and eat a bowl of good ole chicken noodle soup with a grilled cheese sandwich.
What you need:
2 stalks celery, diced
2 carrots, peeled and sliced (or 10 baby carrots, chopped)
1 yellow onion, diced
1 tablespoon onion powder
1 tablespoon garlic salt
salt and pepper to taste
1 rotisserie chicken (you can use a whole chicken and boil it, but if you are trying to be quick, this always does the trick!)
1 bag extra wide egg noodles
3 cubes chicken bouillon
2 boxes chicken broth
4 cups of water
3 tablespoons butter
Pour your chicken broth and water into a big soup pot and add your bouillon cubes. Add your whole rotisserie chicken to the pot. Boil for 30 minutes.
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Chop up your celery, carrots and onion, and saute in a pan with butter until soft. Season with salt, pepper, onion powder and garlic salt.
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Once your chicken is done boiling, take out and strain, and let cool. Add your veggies to the stock and simmer for 15 minutes.
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Pick the chicken off of the bones in little pieces. You will have a big pile of chicken after you are finished with this. (Make sure the chicken is cooled because you don't wait to burn your fingers). Discard the skin as well.
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Add your picked-chicken to your pot and cook for 5 minutes.
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Add your egg noodles, and cook 8-10 minutes, or until soft.
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Pair with a grilled cheese sandwich and voila! A hearty filling meal that will provide many meals for weeks to come! Enjoy!
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What you need:
2 stalks celery, diced
2 carrots, peeled and sliced (or 10 baby carrots, chopped)
1 yellow onion, diced
1 tablespoon onion powder
1 tablespoon garlic salt
salt and pepper to taste
1 rotisserie chicken (you can use a whole chicken and boil it, but if you are trying to be quick, this always does the trick!)
1 bag extra wide egg noodles
3 cubes chicken bouillon
2 boxes chicken broth
4 cups of water
3 tablespoons butter
Pour your chicken broth and water into a big soup pot and add your bouillon cubes. Add your whole rotisserie chicken to the pot. Boil for 30 minutes.
Chop up your celery, carrots and onion, and saute in a pan with butter until soft. Season with salt, pepper, onion powder and garlic salt.
Once your chicken is done boiling, take out and strain, and let cool. Add your veggies to the stock and simmer for 15 minutes.
Pick the chicken off of the bones in little pieces. You will have a big pile of chicken after you are finished with this. (Make sure the chicken is cooled because you don't wait to burn your fingers). Discard the skin as well.
Add your picked-chicken to your pot and cook for 5 minutes.
Add your egg noodles, and cook 8-10 minutes, or until soft.
Pair with a grilled cheese sandwich and voila! A hearty filling meal that will provide many meals for weeks to come! Enjoy!
Chicken noodle soup with a soda on the side... (I had to) :)
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