I made this chicken noodle soup last night and I absolutely love it. It was cheap (minus the chicken), fairly easy to prepare, and it made a TON. Today I need to look up the best way to freeze and store leftover soup. :)
The recipe is from AllRecipes.com: Chicken Noodle Soup
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
|1. ||In a large stock pot, saute celery and onion in butter or margarine. |
|2. ||Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes. |
|3. ||Add noodles, and simmer for 10 more minutes.|
A few tips and tricks from me:
*Assuming you do not have chicken that is already cooked, chop some raw chicken into chunks and then boil it until it is cooked through. Then drain, cool (I just rinsed it with cold water), and shred using your fingers.
*I added extra veggies. I upped the amount of celery, carrots, and onion, and I also added a can of white corn.
*I didn't have nine chicken bouillon cubes, so I substituted low-sodium chicken broth for some of the water.
*I left out the parsley because I didn't have any.
*You don't have to precook the noodles. You just cook them right in the soup at the end. I somehow got confused on this and started boiling them separately, then I was like, Wait a minute...
Hope you enjoy!