With fall comes all things cozy--leaves falling, soft blankets, pumpkins around every corner. But fall can also mean cold season and unfortunately Josh has come down with an awful cold the last couple days. When he let me know he'd be heading home from work early yesterday (before I had gone grocery shopping) I quickly added ingredients to my list to make chicken noodle soup (along with Kleenex, cold meds and cough drops).
This soup is hearty and chunky. If you like a more liquid consistency I recommend adding more broth.
I searched recipes and found a good, basic recipe on Tasty.com. As usual, I used up what we already had on hand and changed up the recipe a bit. See my version of THIS recipe by Tasty below.
Ingredients:
4 TBSP butter
2 chicken breasts cooked and shredded (I used frozen shredded chicken we had on hand)
8 oz of egg noodles
48 ounces chicken broth (I used one large container)
Beef stock (optional) I pulled some we had saved and frozen the last time we cooked a whole chicken. This adds a lot of flavor but isn't necessary.
2 -3 cups shredded chicken breast
4 stalks of celery, but small.
3 carrots, cut small.
garlic powder to taste.
salt and pepper to taste.
Recipe:
Start by adding butter to stock pot. Let melt and add chopped veggies. Stir frequently at medium/high heat for about 15 min til softened.
Add garlic powder to veggies and then add broth (and stock if using any) and bring to boil.
Add noodles and cook 6 minutes.
Add chicken and cook 2 minutes until warm.
Season to taste with salt, pepper and Italian seasoning.
Enjoy!
With heart from our home,
Jordan
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