Chicken Soup for the Soul

Recently, when my girls were getting over a cold (after another cold) Hubbs came home from visiting his parents with a big container of Chicken Noodle Soup. And everyone knows that soup is the best meal, snack, pick-me-up, love spreading food you can share. Plus, it was perfect timing for lunch! So on the stove it went. All that’s left to do is grab some crackers, and the kids. Once all “get everyone to the table” commotion settled, and Hubbs and I finally  took a bite, our eyes lit up. YUM! 

One chilly weekend I said, “Ok Megg, You’ve got this!”

And I took on the task of making… soup… from… scratch. EKK!!

And you know what, it wasn’t nearly as hard as I thought! (PS Hubbs will tell you this is my line, EVERY TIME I hesitate to try something!) I DID IT! And it was so simple, and soooo delicious! If a recipe this easy,  gets my entire family to say yummmm and ask for more, it joins my growing list of VIP recipes (more on my VIPs later). So without further babbling….

Original Recipe: “Mo Hanna”

Chicken Noodle Soup

(Print recipe here)

Ingredients

6-8 Boneless Chicken Breasts
4 Boxes of Low Sodium Chicken Broth
3/4 of a large Celery, including leaves
1 lb bag of Large Carrots, thinner the better
1/2 of Large Vadaila Onion
1 Medium head of Garlic
1 can of Basil, Garlic, Oregeno Tomatoes
1-2 Tbsp Worcestershire
1 box of pasta, any kind you prefer
Salt & Pepper & Olive Oil

Directions

  1. Pound the chicken evenly and thin. Salt and pepper both sides, olive oil a skillet add chicken cook on medium-high.
  2. While the chicken is cooking, toss peeled garlic and onion in a food processor. Pulse a few times until minced. Toss in with chicken, cook until chicken is no longer pink and garlic and onion are cooked.
  3. Splash pan with Worcestershire, I went 1-2 times around the pan. Turn pan on low to keep chicken warm.
  4. In LARGE stockpot, I used my giant canning pot & it was half full, pour all of your broth in (16 cups liquid total) and heat.
  5. Thinly slice all carrots and celery. If you have a mandolin slicer, this is when you want to use it. Be careful, move slowly, and use the guard… I am terrible at all of the above & its not good! Chop the tops off the celery but keep the bottom connected. Save the celery leaves for the soup, and slice the celery (keeping the bottom attached keeps the bunch together & easier to slice). Add all carrot and celery slices to broth.
  6. Open the can of tomatoes, drain liquid into the broth, add the tomatoes to the food processor. Add celery leaves to food processor and plus until all is minced, add to pot.
  7. Cube chicken into small bite sized pieces, add to pot. I also included everything left in the skillet. Cook this mixture on low about 1-3 hours, until all veggies are well cooked. The last 15-20 minutes add pasta, cook until tender.

Notes

  • I feel the smaller the noodle the better. It will soak up the broth if kept as leftovers, so feel free to add a bit of water or leftover broth when heating up.
  • I used about 12-14 chicken tenderloins, you can use any kind of chicken.
  • I used 2 boxes of broth with 8 cups of water & 4 tsp of granulated chicken bullion. This is what I had on hand already. There are ways to make your own broth from scratch as well.

Meggs

Like this post? Use the buttons below to share with your friends or print for your kitchen with the PDF link above. Don’t forget to comment and tell me if you tried this out!

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