so when i say "from scratch" i definitely don't mean i made the noodles too... let's not get crazy. but yes, i pride myself as of late on being able to whip up a pretty killer batch of chicken noodle soup. it's kind of a process but once you start making your own you'll never be able to go back to store bought or worse yet, canned. blech.
today called for some comfort food in the form of warm noodle-y soup. parker & elliot are both fighting a nasty cough/cold & no one got a whole lot of sleep last night. it's tough seeing your kids sick but it's especially tough when one of them can't tell you what exactly hurts & instead just cries & cries & cries. not only does the crying physically raise a mom's blood pressure {what is up with that anyway??} it really makes me want to shove handfuls of chocolate in my mouth or make muffins or eat cookie dough. not the best coping mechanism, right?
so instead i made a big fat pot of chicken noodle soup. who doesn't like chicken noodle soup when they're sick? and this recipe makes it so warm & creamy & delicious. so since i seem to be on a roll with the posts, i thought i'd share my methods. it's pretty basic & not a whole lotta fluff. if you know some amazing secrets that takes your soup to the next level, be sure to share 'em in the comments!
and now i'm off to go scoop up my crying eighteen month old out of his crib after a 45 minute short lived nap. hey winter cold season, i am SO over you!!
amy's scratch chicken noodle soup:
- 1 or 2 boneless, skinless chicken breasts
- 2 large carrots, skinned & chopped
- 2 stalks of celery, cleaned & chopped
- chicken bouillon or 2-3 (or 4?) cups of chicken stock
- about 3 cups of egg noodles
- 1 can cream of chicken soup
cut up the chicken into chunks & throw it into about 2-3 cups of water. bring the water to a boil & let the chicken cook until it's easily shredded (like 10-15 minutes ish? maybe longer?)
cook the noodles according to package's directions, take them out & drain 'em. set them aside for now.
fill up a large saucepan with 3-4 cups of chicken broth {i use water + bouillon} and throw in your veggies. bring the broth to a boil & cook about 10 minutes or so, until veggies are tender.
your chicken should be cooked & shredded now, dump it in with the veggies, including the water it was cooking in {it's ok if a lot of it has boiled off by now}. add in your noodles.
last, stir in the can of cream of chicken soup & let everything simmer until you're ready to serve.
enjoy!
p.s. as good as this was, i still realllllllly want some cookie dough. geeze!
Making chicken noodle soup from scratch is the best! I like to cook my noodles in the same water I cooked the chicken in while I'm cutting up the chicken :)
ReplyDeletewhat a great idea! I'll have to try that :)
DeleteYou MUST try Reames frozen egg noodles...they have a recipe on the back, but it's pretty involved. You could totally do your recipe, just substituting the noodles you're using with the Reames and maybe add in some chopped onion (green onion is really good too) and some parsley and pepper (and a dash of white pepper for extra goodness). The Reames noodles won't look as pretty in the picture, BUT they're awesome! ;)
ReplyDelete