Monday, January 11, 2010
Chicken Noodle Soup...or casserole
In a semi-homemade kind of way I made up this recipe for chicken noodle soup. It turned out pretty good, I got the seal of approval from my three boys which speaks volumes to me about a recipe.
6 cups (48 ounces) low-sodium chicken broth (stock is better, but broth is all I had)
1/2 yellow onion - chopped
1 tablespoon Extra Virgin Olive Oil
3 or 4 carrots, peeled and chopped
3 or 4 stalks of celery, chopped
1/2 rotisserie chicken - removed from the bone and shredded (I also removed the skin)
1/2 of the drippings from the rotisserie chicken, sounds gross but it's where the flavor is at people!
1/2 package of egg noodles (I used a whole package and it was too much)
A few shakes of garlic powder (fresh chopped garlic if you have it)
Salt and Pepper - to taste
Add the olive oil to a large pot and saute the chopped onion until it softens. If you are using fresh garlic I would add it here and saute them both together. When the onions are soft, add the chicken broth and scrape up the bits on the pan, this is another place to get flavor. Add the chopped carrots, celery, chicken drippings, and salt and pepper to taste (also garlic powder if you didn't add the fresh garlic earlier). Cover the soup and let simmer for about 10 minutes or until the carrots start to soften a bit. Add the shredded chicken and let simmer for a few more minutes. Add the noodles and cook for about 7 minutes or until they are soft. Serve with hot rolls, or if you live in my house with cornbread.
Unfortunately I added the whole bag of noodles to our soup, so it was somewhere between a soup and a casserole, but it was still good. Just very noodley.
Delicious, easy, and very satisfying!
From the kitchen of Emily