Last weekend, Gamer Man professed to me his love for soup. He spoke of all the soups I’ve created for him and noted one I’d missed: Chicken Noodle. So basic, yet somehow it had fallen off the list. Well, no longer is this going to be true because tonight I made the tastiest chicken noodle soup I’ve ever tasted :) The joy is shared below.
Chicken Noodle Soup:
1 Tbsp butter
1/2 medium onion, quartered
7 baby carrots, sliced
2 garlic cloves, minced
3/4lb chicken breast, defrosted and diced
Salt, pepper, basil, mustard powder
2 celery stocks, de-ribbed and sliced
1 32oz box low sodium chicken broth
1c dry egg noodles
1 bullion cube
In your favorite soup pot, melt butter and sweat the onions over medium heat. Once semi-translucent, add in garlic and carrots. Cook for 5 minutes, stirring regularly.
Time for celery!
And pepper and salt and mustard powder, if you’re so inclined :)
Cook for a minute or two, just so the celery is warm and has a chance to mingle with the spices. Then add your diced chicken. Cook for another 5 minutes.
Pour in one 32oz box of chicken broth and bring the pot to a rolling boil for 15 minutes. I tossed some basil in there and was pleased with the outcome… If you don’t like basil, add something else. Experiment with your spices – they’re your friends!
At this point I was so excited by the yummy smells in my kitchen that I completely forgot to toss in the noodles. Oops! Luckily GM wanted bread and crackers to go with his soup, and having none of either, he ran to the store which bought me an extra 15 minutes :) Hooray for unstocked pantries!!!
Moral of the story: Add your noodles here.
Mmmm…. noodley. I always like to add salt when cooking noodles, however I didn’t want my soup to be overly-salty so I tossed in a bullion cube and an extra cup of water. Cover and simmer for 15 minutes.
TA-DA!!!! Serve with crackers or bread, and you’ve made a delicious soup even GM’s brother enjoyed! :) Seriously, pat yourself on the back for that one because if you thought my man was picky…