Monday, January 21, 2013

The Best Chicken Noodle Soup

Comfort food time. I had BIG plans for today as I had off of work and the girls had school. BIG plans. I was going to finish up laundry, polyurethane more molding, shop for care package supplies, bath the dogs, clean the house and bake something sweet and yummy. I did none of that. Instead I stayed in my pajamas as long as I could, Skyped with Christopher, slept some more, ate ice cream and had a pity party for one. Lol. I’m in the blah stage of the deployment, I’m done now send him home. Augh! Some days just drag. This shall pass but in the meantime I need comfort food and not even the finicky of eaters can turn down chicken noodle soup. The only thing I did different was cooking the noodles in the soup. I think it gives them some extra flavor.
Recipe from Gooseberry Patch 101 Farmhouse Favorites.
16 oz package, thin egg noodles, uncooked
12 cups chicken broth
1-1/2 tbsp salt
1 tsp poultry seasoning
1 cup celery, chopped
1 cup onion, chopped
1 cup carrot, peeled and chopped
1/3 cup cornstarch
1/4 cup cold water
4 cups cooked chicken, diced
Cook noodles according to package directions; drain and set aside. Meanwhile, combine broth, salt and poultry seasoning in a very large pot; bring to a boil over medium heat. Stir in vegetables; reduce heat, cover and simmer for 15 minutes, or until vegetable are tender. Combine cornstarch with cold water in a small bowl; gradually add to soup, stirring constantly until thickened. Stir in chicken and noodles; heat through, about 5 to 10 minutes. Serves 8 to 10.

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