Monday, May 31, 2010

Easy (and delicious) Chicken Noodle Soup

NewCamera_ChickenSoup_May2010_ This weekend we were hit with the sick bug and had way more snot than we could handle (as well as a couple with coughs) and what better than some homemade chicken soup? So simple. So delicious. And so moldable to your own liking. Try it some time. The boys ate it and all of them loved it. Sammy said, “did you make this because you love us?” :) That made my day (and made up for the other day when he asked me why I make gross stuff sometimes even though he ended up eating it and liking it!)
  • 1 1/2 cups already cooked chicken meat (I used about 1.5 lbs (before cooking); you could also buy a rotisserie chicken; I just threw some olive oil in a pan and put the chicken breasts in until they were mostly cooked and then cut them up and threw them in the soup)
  • 6 cups water (I added two more cups of chicken broth at the end to make it more soupy since I put so many noodles in it; add more if you like it more brothy less if you want more soup and less broth!)
  • 2 teaspoons chicken bouillon granules (you could also just use 6 cups of broth and omit this--I find that it's cheaper to buy it this way!)
  • 1 small onion, diced
  • 5-6 carrots cut into chunks (I just peeled them and then sliced them into thick quarter like pieces); the boys loved the carrots, I might even do 7 or 8 carrots next time since they loved them!)
  • 2-3 stalks of celery cut into chunks
  • 1 tablespoon, plus 1 teaspoon balsamic vinegar (this is the secret ingredient I think!)
  • kosher salt to taste (probably a good 1 teaspoon, since the base is water)
  • 50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used a 7 oz bag of little "fideos" that look like broken up spaghetti; they’re like 50 cents or less at the store!)
  • Parmesan and Asiago cheese as an optional garnish
  • optional: add other veggies if you'd like (1 or 2 sweet potatoes, peeled and chunked, 1 large handful raw spinach leaves to add at the end etc.)

The Directions.
  • Start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables (except for the spinach leaves if you use them). Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 6-8 hours, or until veggies are tender and the onion is translucent.
  • 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.
  • Garnish with parmesan and asiago cheeses, if desired.
(You could easily just do this on the stove and simmer for 1-2 hours after bringing to a boil, when your carrots and celery are done the rest is probably fine since you start with cooked chicken)

No comments:

Related Posts with Thumbnails