Posted by Ethne~
Dudes, I made the easiest ever chicken noodle soup yesterday for my sweet hubby, who was needing some. He doesn’t like to be messed with when he’s sick (ie, not needy), but he wanted some soup.
It was so quick, in fact, that it didn’t occur to me to take pictures. Sorry!
Here’s what I used:
2 large containers chicken broth
1 ‘pouch’ of chicken stock seasoning (Campbells and Knorr make these types) ~ optional
2 cans pre-cooked chicken, drained & broken up
1.5 cups-ish frozen carrots (I totally did not measure)
1 bag egg noodles (I always use the whole bag, and there was enough broth)
a few pads (tablespoons) of butter
1 medium onion, chopped
3 stalks of celery, chopped
Sautee the celery, onion and carrots in the butter in the bottom of your biggest pot/stock pot on medium heat until the onions start to turn opaque and the carrots and celery start to get tender. Add a little more butter if things start to get dry, but it shouldn’t.
Now add all your broth, seasoning and chicken. Bring it up to a boil – kick it up to medium-high heat. While it boils, season the soup. I used: a little poultry seasoning, onion powder, garlic powder, salt, Morton’s Nature’s Seasons (a type of season all) and pepper. Just do this until you like the taste.
Once the carrots are tender (they’re usually the last thing), add the noodles and cook until they are done as you like.
I served it with warm baguette bread.
You can add other ingredients – I would have loved fresh green peas, but I didn’t have any (even frozen). For sick people, a little fresh ginger is good for healing purposes, and I had some too – but I think Shaun wouldn’t have cared for that tweak in the flavor. If it was just for me, I’d have added it. My mom would’ve added mushrooms. I tried to buy baby tortellini pastas at the store, but Target was sold out for some reason. That would’ve been really yummy tho.
Stay well! I got my flu shot, so here’s hoping I don’t get something awful this winter.