The Freshman Cook: Souper Simple Soup

Please Rate this Recipe

My husband loves soup. I, on the other hand, can take it or leave it. For me, it is usually too warm here to enjoy it. But, we have lived in cold climates in the past, and we both grew up in a cold climate, so maybe that’s why when it’s winter, or even just a little chilly outside, my husband feels the need to sip on some soup. This soup is his soup of choice. It is simple and quick to make, so I always try to have the ingredients at home, ready to go.

Souper Simple Soup

2 large cans of Chicken Broth

8 oz. Corn Niblets

1/2 pound Chicken Breast

1/2 of a small Onion

4 Handfuls of Egg Noodles

3 medium Mushrooms

Black Pepper

Open the two cans of Broth into a large pot.

Set your heat on medium.

Peel your onion and cut the onion in half.

Slice the onion.

Turn your onion sideways and slice again.

Now it’s chopped.

 Add the onion to your pot.

Add the corn also.

I was going to add onion. It’s not something I usually

put in the soup, but my husband likes mushrooms, and

I had a few that had over stayed their welcome in the fridge.

But, as soon as my husband saw the mushrooms,

he said in a slightly suspicious voice,

“What are you doing with the mushrooms?”

When I told him, he kindly asked me not to put them in his soup,

so I didn’t, and the mushroom were sent to 

be sauteed at dinner.

Shred the chicken breast into small bite size pieces,

and add it to the soup.

Add in your handfuls of noodles.

Let the soup cook on high for about 5-6 minutes.

Add pepper to the top of the soup.


Thanks for joining me today!

Leave a Comment