Thursday, May 20

Homemade Chicken Noodle Soup...just what we needed

Last night was yet another night of rain here in Green Country...and for those of you that don't know, that's Oklahoma.  :)

We have had rain every day (or so it feels) for the last few weeks.  This has made for almost an extended winter menu in our house.  We love soups and stews during rainy nights and last night was no different.  I should warn that I'm still learning how to cook by taste instead of by recipe...making recipes my own and improvising is not something I usually do well.  Last night was an exception as it left my husband asking for seconds both for dinner and lunch today...yay!  So I'm sharing my success with all of you and here goes.

Chicken Noodle Soup
2.5 quarts water
4 cubes chicken bouillon
1 T onion powder (could substitute fresh onion, but I was out)
2 stalks celery
1 carrot
3 cloves garlic
2 c cooked chicken (cut into small pieces or shredded)
8 oz pasta (we used the wide egg noodles from the store...the ones with the Amish buggy on the front)
drizzle of EVOO
thyme, salt, and pepper to taste

Drizzle EVOO in bottom of stock pot and add veggies (I shredded our carots, celery, and garlic...if you do this, shred over the pan so you get all the good juices/flavor).

Cook over medium until everything is soft and fragrant (if you shred them, do this for about 5 min).

Add water, bouillon, and chicken to pot and bring to a boil.

Add noodles and seasoning and cook according to package directions for noodles.

I let it set on the stove, covered for about an hour after I turned off the heat to let all the flavors really come together and let the noodles soak up the broth.


**This is just what I had on hand and what looked right for us.  You could add as much celery, carrots, or onion as your family prefers.

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