Tuesday, January 10, 2012

Easy Chicken Noodle Soup

I turned the leftovers into Creamy Chicken Noodle Soup. Bread-sopping good!

I am not a person who gets sick often but this season has been tough on our family.  The boys got sick on Christmas Eve and my DH and I kissed the germs right into ourselves. That's the third time since October! Chicken noodle soup is the best medicine, right?  We all love soup and it's one of the few ways that the little ones will eat their veggies.

This recipe is easy and really has the slow, homemade taste that makes soups so comforting.

Easy Chicken Noodle Soup
1 Rotisserie Chicken, meat removed from bones and juices reserved
1 medium Onion, diced
2-5 Carrots, diced
2-3 Ribs of Celery, diced
2 tsp dried Thyme (or about 5 sprigs fresh- I throw them in whole then pull it out before serving)
1 Bay leaf
8 cups of Chicken broth
2-3 cups of egg noodles
Put everything except the noodles in a large stock pot and bring to boil. Lower heat and simmer for 15-25 minutes, or until onions are soft.  Raise the temperature to bring back to a rolling boil. Add noodles and cook.  THAT IS IT! 

Serve with crusty yummy bread and a salad. I love it topped with some shaved Parmigiano Reggiano.  It can be expensive ($20+per pound) but a little goes a long way! It makes pastas extra special with no effort!
Chicken Tortilla soup
Stir in a jar or your favorite salsa (add whitebeans if you have them) and top with tortillas, sour cream and green onions.  Fresh cilantro, sliced fresh jalapenos, and a squeeze of lime will put it over the top.

Creamy Chicken Noodle soup
After the noodles are cooked, remove a cup or two of liquid and combine with two cans of cream of mushroom or celery soup.  Add back into the soup and stir well. I added one can to our leftovers (pictured above) which was a great change up.

Slow Cooker
Cook all ingredients (except noodles) on low for 4-6 hours, turn to high and add noodles for 20 minutes.

If you're keeping up, add this one to you meal-planning binder;) Kim

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