Jacob is the self-proclaimed ‘Soup Maker’ in our house. I wish he was also the self-proclaimed ‘clean
up the kitchen after making soup guy’, but I digress. It’s fun to see him in the kitchen doing his
thing. When he was finishing up chiropractic
school and I was working full-time, he made dinner every night. It was so nice and you could tell he enjoyed
it. I’m glad he likes to cook because I usually
would rather bake than cook any day.
Jake wanted to make chili for the 2nd week in a
row, but I offered up Chicken Noodle as a better option. I’m sure I’ll be sharing the Chili recipe in the
coming weeks. You’d think with 2 people
we would make a smaller batch of soup, but that never happens. So we end up eating it for lunch every day
and a few dinners. If you have a small
family you could ½ the recipe, or, serve it over mashed potatoes (my bro-in-law
grew up doing that).
Chicken Noodle Soup
By Jake
3-4 cooked chicken breasts
2-3 cups cut carrots
2-3 cups cut celery
1 medium onion, chopped
4 cups Chicken Broth
4 cups water
2-4 cups egg noodles (I usually do 4 cups; I like lots of noodles)
Basil to taste
Orangeno to taste
2-4 cups egg noodles (I usually do 4 cups; I like lots of noodles)
Basil to taste
Orangeno to taste
Pepper to taste
Sweat onion in large soup pot with 1 tablespoon oil for a
few minutes. Add in cut carrots and
celery and scrape bottom of pan. Pour in
chicken broth and water. Add seasoning to your liking. Let cook on
medium-high until carrots and celery are somewhat softened, 20-30 minutes. Add in chicken and noodles. Cook until noodles are to your liking.