The nice thing about living in Florida is that it really doesn’t get that cold. The bad thing about living in Florida is that it really doesn’t get that cold. If you looked outside my window right now you would think, “Wow, what a perfect day for soup. Dreary, overcast, it just looks chilly.” Yeah, well then you open the door, the humidity slaps you in the face, and you find yourself wondering, “why on earth is it so warm and humid in January?!”
Humidity just shouldn’t be allowed in the winter.
Despite the fact the weather is really unfortunate for this particular recipe, I told my mom I would fix chicken noodle soup, so I will. We will just sit inside with the AC on and act like it’s cold outside.
There isn’t anything particularly fancy about this recipe and I chose it for that reason. I really like Panera’s chicken noodle soup, it’s just good, plain chicken noodle soup. So I’m on the hunt for a recipe with simple and fresh ingredients with a lot of flavor. It’s on the stove top right now and smelling delicious. My mom is running to the store to get the noodles because I read the recipe wrong and didn’t get frozen egg noodles (thanks, Therese). I’ll let you know how it tastes in a couple hours… Although you won’t have to wait a couple hours because I’ll be done with the soup by the time I post this.
Ta-Da! Just like the Food Network, took no time at all.
2 tbs butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 (16 oz.) package frozen egg noodles
Salt and pepper, to taste
In a large soup pan, melt butter over medium-high heat. To the butter you will add the chopped veggies (i.e., carrots, celery, onion) and saute for about 10 minutes. You don’t need to brown the vegetables but when the onions are just about translucent they are good to go. To this, add the 6 cups of chicken broth to vegetables and bring the soup to a simmer. Next, carefully place the uncooked chicken breasts into the soup and return to a boil until chicken is cooked through, 8-10 minutes. Remove chicken from the soup, shred, and set aside. (I like to use the KitchenAid mixer to shred the chicken. Use the white paddle attachment, put the chicken in the mixing bowl, and mix on medium-low until all of the chicken is shredded.). To the broth and veggies, add the milk to the and bring back to a boil. Stir noodles into the broth, along with the shredded chicken and cook for about 15 minutes, or until noodles are tender. Last but not least, stir in cream of chicken soup and turn heat to medium-low.
Like I said, I made this for my mom and she LOVED it. Something that I do think is important when fixing soup is to add a good amount of salt and pepper and to taste while you go… Remember you can always add, but you can’t take away. Except…
Fun Tip: If you ever over salt something, like soup, there is a way to fix it! Peel and half a russet potato and put it in the soup; the potato will absorb a lot of the excess salt. Obviously, you’ll want to take the potato out of the soup before you serve it.