Thunder Up / Boomer Sooner

daisi - January 20, 2012

Menu Recap [Week 3]

daisi - January 20, 2012

Chunky Chicken Noodle Soup

daisi - January 20, 2012
OKC thunder
menu recap
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When it got cold for the first time this winter, I started craving the usual hearty winter foods. I made chili first and then it was time for chicken noodle soup.

Was chicken noodle the soup the name of a rap song? For some reason I keep singing “chicken noodle soup. chicken noodle soup.” Before you can “lmgtfy” me, I googled it. And… yes, yes it is a rap song. Why? I don’t know. But it is. There is also a dance, but I digress.

For the edible version of chicken noodle soup, you will need:

  • 1/2 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon butter or margarine
  • 6 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 1/4 cups uncooked medium egg noodles

I highly recommend making your own chicken stock for this recipe. Make your favorite recipe or use my slow-cooker recipe. Either way, you’ll end up with delicious stock and cooked chicken for the recipe.

Start by chopping the vegetables, you can always add more than what’s called for. More veggies never hurt nobody.

Next get your cooked chicken ready. Also, I used these amish noodles instead of egg noodles just to be different. They were good, but not my favorite. My favorite to date (besides homemade, of course) are Reames.

In a large pot or Dutch oven, saute the vegetables in butter until they are tender (about 4 minutes).

Add the stock, cooked chicken and spices. Bring it all to a boil and reduce the heat. Chicken noodle soup, chicken noodle soup!

Add the noodles and cook until tender (about 10 minutes).

Enjoy it with crackers, mashed potatoes, or bread, or just alone, whatever you prefer.

Chunky Chicken Noodle Soup

Ingredients

  • 1/2 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon butter
  • 6 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 1/4 cups uncooked medium egg noodles

Instructions

  1. Start by chopping the vegetables, and you can always add more than what's called for, the more the merrier.
  2. In a large pot or Dutch oven, saute the vegetables in butter until they are tender (about 4 minutes).
  3. Add the stock, cooked chicken and spices. Bring it all to a boil and reduce the heat.
  4. Add the noodles and cook until tender (about 10 minutes).
http://shesthebross.com/2012/01/chunky-chicken-noodle-soup/

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