I try to make soup once a week during the cold months because it is easy to reheat for leftovers or for lunches and it's the perfect cold weather comfort food. I whipped up some homemade chicken noodle soup for my family this week and they devoured it. Everyone asked for seconds and licked their bowls. We served the soup to Leo without any of the liquid. That way he could pick up the noodles, veggies and chicken with his fingers. Mom win for sure! I tried a couple of new things and voila got a new recipe to share with you.
Ingredients:
2 celery stalks washed & sliced
4 carrots washed & sliced
1 small onion diced finely
2 cartons of chicken broth
2 cans of chicken breast + most of the liquid from the cans
1 cup water
salt and pepper
1 bag of Inn Maid egg noodles
Cook all of the ingredients (except for the noodles) until all the veggies are tender. About an hour before serving add in the noddles and let them cook. Serve and enjoy. We loved it was a fresh loaf of crusty bread.
These two ingredients are game changers. I tried these Inn Maid noodles on a whim because they were out of my usual frozen egg noodles. They were so good and so affordable. I think the bag was just $1.24. My whole family agreed they were better noodles than what I normally use. Noted. I also love these cans of chicken. They've gone up in price (along with everything else right now) but you can get six cans at Sams for around $11. I love it for soups, chicken on a bbq chicken pizza or for casseroles. It's also good for chicken salads. I just don't love it plain.
You'll have to let me know if you give this recipe a try!
Yum! Chicken noodle soup is one of Paul's favorite meals, and being a Midwesterner he's a big fan of egg noodles in any dish. I love how you plated yours with such pretty fall flair!
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