Showing posts with label Chicken Noodle Soup. Show all posts
Showing posts with label Chicken Noodle Soup. Show all posts

Saturday, January 14, 2012

Souper Simple Soup

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!

Saturday, January 7, 2012

Crazy Cooking Challenge~Chicken Noodle Soup

Today for the Crazy Cooking Challenge we were asked to find a Chicken Noodle Soup recipe posted on the web from a fellow blogger. After we find the recipe, we are to make the recipe ourselves, and then post about it. This is so much fun! I spent a lot of time looking for the perfect recipe, and I think I found it. My recipe is from Fields of Cake and Other Good Stuff. It is beautifully written by Carrie Lynn, and it has some really great recipes, and some wonderful photography to go with it. Stop by and browse her blog. It has a great tutorial on how to cover a round cake with fondant (something I need help with), a snickers cake I want to make for a friend who is a snickers fanatic, and several drink recipes that look scrumptious! I think that there is no greater comfort food than chicken noodle soup, and even the name of this soup agrees with me!!

Heart of My Heart Chicken Noodle Soup
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Poultry Seasoning
Pinch Salt
3-4 Grinds Black Pepper
1 pound Boneless Chicken (cut into 1/2" chunks)
2 tablespoon Olive Oil
1 medium Onion, diced
10 cloves Garlic, minced
2 Celery Ribs, diced
3 medium Carrots, diced
1 teaspoon fresh Rosemary
2 cups dry White Wine
5 14 ounce cans low sodium Chicken Broth
3 teaspoon Better than Bouillon Chicken flavor
1 tablespoon Fresh Thyme, chopped

  1. In small bowl, combine the garlic powder, onion powder, poultry seasoning, salt and pepper. 
  2. Mix in the chicken chunks.
  3. In a large soup pot (please no non-stick on this, you want the good caramelization bits from cooking to enhance the flavor of your broth however it will still be tasty in a nonstick) heat the oil over medium heat and add the chicken. Cook until juices run clear. Remove from pan and set aside.
  4. Add the veggies and rosemary. Saute until fragrant.
  5. Add the wine to the pan of veggies and scrape up all of those tasty bits from the bottom of the pan. You may notice the wine get very dark. That is OK, it is delicious! Once the bottom of your pan feels free of the bits, add the remaining chicken broth to the pot, along with the bouillon. Raise heat to medium high. Bring to a boil.
  6. When it is at a boil, add the noodles, boil for 5 minutes and add the chicken, boil another 3 minutes. Turn heat to low and add thyme. (I would have added fresh chopped flat leaf parsley as well, I just didn’t have any on hand…so DO it!  It’s a lovely addition)