Chicken Noodle Soup
Do you ever feel like surrendering when it comes to keeping nutritious and delicious food on the table? I know I do, and I would say I love cooking. But the monotony and the everyday-ness of keeping food in the house and prepared in a timely fashion some days threatens to knock me down.
Days when I leave the house in the morning to go to work and arrive home at dinner time are the hardest for me. I am not very good at planning ahead as everyone in my family knows quite well.
I am sharing two variations of Chicken Noodle Soup recipe. One is for the day you are at home and can take a little extra time to chop veggies and stir simmering soup. The other is for the day you are out the door when the kids leave and you want to return home to cooked food. Let's take a look.
Chicken Noodle Soup
(Longer version)
½ cup diced celery
½ cup diced carrots
¼ cup diced onion
½ lb. noodles (Pennsylvania Dutch Kluski Noodles are my favorite)
2 quarts chicken broth OR 4 bouillon cubes
4 cups cooked chicken, chopped
1 tsp. salt (to taste)
½ tsp. pepper (to taste)
1 ½ quarts corn
1 Tbsp. parsley
Directions
Cook celery, carrots, and onion together until soft. In a separate kettle, cook noodles per package instructions. Do not drain the water that you cook the noodles in if you are using bouillon cubes. Add cubes to dissolve in boiling noodles/water.
If you have chicken broth instead of bouillon, drain some of the water from the noodles before adding the broth.
Next, add softened vegetables and the rest of the ingredients. Heat slowly until boiling.
If you have chicken broth instead of bouillon, drain some of the water from the noodles before adding the broth.
Next, add softened vegetables and the rest of the ingredients. Heat slowly until boiling.
Makes approximately 1 gallon of soup.
To be honest, I never follow an exact recipe when I make this version of soup! You may need to add more water or more bouillon. Taste to see if the flavor meets your liking. I think the broth makes or breaks the soup, so don't skimp on this.
Optional prep a day ahead:
Roast or bake 3-4 chicken breast (or 5-6 chicken legs) until cooked through. When cool, remove skin. Chop into small pieces. Refrigerate until you are ready to make the soup. If you roasted your chicken, you should have some broth at the bottom of your pan. Cool and refrigerate to add to your soup. Don't worry if you do not have enough - simply use bouillon to make the rest of the broth.
Chop veggies and refrigerate in covered containers until ready to make the soup.
To be honest, I never follow an exact recipe when I make this version of soup! You may need to add more water or more bouillon. Taste to see if the flavor meets your liking. I think the broth makes or breaks the soup, so don't skimp on this.
Optional prep a day ahead:
Roast or bake 3-4 chicken breast (or 5-6 chicken legs) until cooked through. When cool, remove skin. Chop into small pieces. Refrigerate until you are ready to make the soup. If you roasted your chicken, you should have some broth at the bottom of your pan. Cool and refrigerate to add to your soup. Don't worry if you do not have enough - simply use bouillon to make the rest of the broth.
Chop veggies and refrigerate in covered containers until ready to make the soup.
Chicken Noodle Soup
Busy Day Variation
Crockpot
1 - 26 oz. can Campbell’s Chicken Noodle soup
1 - 10.5 oz. can Cream of Chicken soup
1 - 12-16 oz. package frozen corn
Cooked and chopped chicken (about 2 cups)
A handful of noodles (1-2 cups dry noodles)
A little water (enough to cover and to cook the noodles)
Directions
Put all ingredients in a crock pot and cook all day on low. Stir when you can. 
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