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The weather is finally starting to cool down here in Vegas.  Well, a LITTLE bit anyway!  It’s still not quite cool enough for soup, but Rob wasn’t feeling good a little while back and I made some for him.  It’s one of his favorites, so I thought I’d share it!  It’s a really easy recipe and it freezes really well too.  Make a large pot and freeze it for later! It’s a perfect dish for those cold winter nights!

Chicken Noodle Soup

4 boneless, skinless chicken breasts, cooked and shredded
4 large carrots, peeled, and diced
4 stalks celery, diced
8 cups chicken stock
1 lb. (or 1 pkg.) wide noodles (I use whole wheat noodles to keep it healthy)
Salt, Pepper, Onion Powder, Garlic Powder to season

1)  Bring a pot of water to a boil and boil the noodles.
2)  In another large pot, bring the chicken stock to a boil.  Add the carrots and celery and cook about 6-8 minutes or until tender.  Add the shredded chicken.  Mix well.
3)  Drain the cooked noodles and add to the chicken stock.  Season with salt, pepper, onion powder, and garlic powder.
4)  Heat through and mix well.  Serve and enjoy!

*I cook the noodles separately so they don’t absorb all of the chicken stock.  If you add the noodles to the stock uncooked, they will absorb the chicken stock and not leave much broth left for your soup!

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