I don't have a recipe exactly for this one, I change it to suit my moods. I made that roasted chicken last week then Kathleen and I promptly got sick and the leftovers were frozen until I felt like standing to cook. Today I decided to make some chicken noodle soup. Here are the basics, your mileage may vary.
Chicken Noodle Soup
2 cartons Swansons chicken broth (2 - 32oz cartons)
2-4 cups water or you can add more broth, I usually water it down a bit to make it not so thick after I get all the stuff in it because I over veggie it.
veggies of choice. I used half a big frozen bag of my standard peas/corn/carrots/green beans mix.
If I have it I throw in celery, I didn't today so I threw in about 1/4 tsp celery seed
2 cups shredded or cut up leftover chicken
1-2 cups egg noodles (or I have used kluski noodles) I don't measure I just put a few handfuls in
ground black pepper
Today I also threw in some poultry seasoning, chives, minced onion and parsley. I throw everything but the noodles into a pot and bring to a boil until the veggies are cooked. Boil the noodles for 10 minutes in the soup and its done.
The Swanson box is not too far off from what I do, but they of course don't want you to water down their broth. :) and they only use carrots & celery
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