Chicken Noodle Soup
After another Sunday snow and ice storm, I have been pulling out all my snow day tricks to keep the boys occupied while Bryan is working from his home office, aka the living room couch. I've also cleaned out our guest bath closet (while Hudson took a bath) and my kitchen cabinets (while Rhett was eating lunch), it has been a productive day because thankfully I am a good multi-tasker!
And for lunch, I made our very, very favorite soup this winter: Homemade Chicken Noodle Soup!
It is pretty easy to put together and it tastes so good on cold winter days! We've had quite a few bouts with the stomach flu this winter, so we have been eating this a lot! It is healthier, fresher and cheaper than the store bought stuff!
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1 cup cooked and chopped chicken
1/4 onion, diced
1 clove of garlic, minced
1 TBSP olive oil
1 large carrot, chopped
2 stalks of celery, chopped
1 1/2 c noodles of choice, I use egg noodles
4 c. chicken broth
Oregano
Thyme
S&P
1. Drizzle olive oil in bottom of a pan over Medium heat.
2. Mix in cooked chicken, garlic and onion. Cook until onion is soft. I like to get some good color on my chicken, makes the flavor better and gives it a bite. I don't like mushy meat.
3. Add carrot and celery, let cook for 2 minutes.
4. Add oregano, thyme and pepper to taste. I don't measure it, probably 1/2 tsp of each.
5. Add chicken broth (I use knorr, see below)
6. Bring soup to a boil, add noodles, and reduce to simmer.
7. Simmer until noodles are done, about ten minutes.
This makes enough for four servings, you could double it if you wanted more. I serve ours with grilled cheese sandwiches, because we are five-year-olds, ha! But really, they taste SO good dunked in that soup.
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| Bryan and Hudson had an ice cream party last night |
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| We got 4 inches of snow on top of who knows how much sleet and ice, I couldn't get to the bottom of it. |
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| Hudson and I played Chutes and Ladders this morning |
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| And then we painted! |
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Homemade Chicken Noodle Soup
What you'll need:1 cup cooked and chopped chicken
1/4 onion, diced
1 clove of garlic, minced
1 TBSP olive oil
1 large carrot, chopped
2 stalks of celery, chopped
1 1/2 c noodles of choice, I use egg noodles
4 c. chicken broth
Oregano
Thyme
S&P
1. Drizzle olive oil in bottom of a pan over Medium heat.
2. Mix in cooked chicken, garlic and onion. Cook until onion is soft. I like to get some good color on my chicken, makes the flavor better and gives it a bite. I don't like mushy meat.
3. Add carrot and celery, let cook for 2 minutes.
4. Add oregano, thyme and pepper to taste. I don't measure it, probably 1/2 tsp of each.
5. Add chicken broth (I use knorr, see below)
6. Bring soup to a boil, add noodles, and reduce to simmer.
7. Simmer until noodles are done, about ten minutes.
This makes enough for four servings, you could double it if you wanted more. I serve ours with grilled cheese sandwiches, because we are five-year-olds, ha! But really, they taste SO good dunked in that soup.
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| I use these concentrated stock packets from the advice of my Aunt Sue! They take up SO much less room in my cabinet than cans or boxes of stock, and you just add water when using. Perfect! I'm not being paid to say this either, I just really like them. |
Eat and Enjoy!
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| And I can't end this post without sharing a picture of my baby boy who "helped" me blog this post, ha! |
Oh, I love homemade chicken noodle soup! (= Thanks for sharing the recipe!
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