Monday, April 27, 2015

Newlywed Chicken Noodle Soup

Ever read the story Stone Soup? That's kind of how this family staple evolved. When my husband and I were newlyweds we shared everything, including head colds. My medical knowledge was almost as limited as my cooking repertoire, but I figured I couldn't go wrong with chicken noodle soup. So I ripped open an envelope of Lipton's and set it boiling. The funny thing about dry chicken noodle soup is that it contains NO chicken. So I added some. But it was still lacking. So I put in some carrots. And then celery. It needed more water. Then the noodles were sparse. So I added some egg noodles. This hodgepodge soup was the result. You can leave the soup envelope out completely and have an excellent soup. Except I can't because if I do, my husband always asks, "Where are the little noodles? I love the little noodles."





Newlywed Chicken Noodle Soup
2-3 boneless, skinless chicken breasts
3 carrots, peeled and sliced into 1/4 inch peices
3 celery ribs, sliced into 1/4 inch pieces
2 Tbs chicken bullion
3 cups dry egg noodles
11 cups water
One envelope Lipton's chicken noodle soup (optional)*
2tsp fresh Thyme (optional)
On the stove in a large pot, boil water and chicken breasts until the breasts are cooked through and no longer pink. While chicken is cooking prepare carrots and celery. When chicken is cooked, remove it from the water and set aside to cool. Scoop any foam from the top of the water (gross, I know) and throw in veggies, bullion, Lipton envelope and Thyme. Boil 10-15 minutes until veggies are tender. Shred chicken and return to pot. Add noodles and boil another 8 minutes or so until the noodles are soft. Serve with saltines and a salad.

Crock Pot Variation
Precook chicken and keep in the freezer until you're ready to use it. In a crock pot, combine all ingredients except egg noodles (and Lipton envelope, if using). Cook on low 6-8 hours. Add egg noodles 30 minutes before serving time.


*If you skip the Lipton's envelope, reduce the water by one cup.


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