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Erika's recipe for Homemade Chicken Soup

by on ‎11-26-2015 09:00 PM

Last month I made homemade soup and I shared it with Shawn. She has bugged (er, I mean, asked) me ever since for the recipe. I also noticed several of you asked, so finally, here it is. Thank you for being so patient.  

 

I'm not a great cook by any means; my ex- husband will attest to that. Smiley Wink However, there are about a dozen dishes that I make and I make well. Not bragging, I just always get rave reviews whenever I make them ...... my homemade chicken noodle soup is one. I've made it for years and each year it seems to taste a little better. I don't know if I really improved on anything or whether I'm just getting a little more nostalgic as I age.

 

This soup recipe is one of two meals that I use as bribery when I miss my youngest daughter. She will come over in a flash to eat a bowl on the spot and fill up a container to take home.

 

When Shawn initially asked if I would share my "recipe", I wasn't really keen on the idea. In my mind, it's too simple and not fancy enough to share. But you know I love my sunshine, so here it is:

 

Depending on how much you want to make, you can cut the recipe in half or you could go the other way and double it. 

 

 

  • Bake 4 chicken breasts at 350 degrees, cover with aluminum foil to keep them from drying out. They usually take about 30 minutes to cook thoroughly, depending on the thickness of the breasts. I simply spray the pan with nonstick olive oil spray and sprinkle each breast with black pepper and either Kosher or Sea salt
  • In a large pot cook 1 pound of pasta to your desired tenderness (I always use mini bow ties. Im a big goofball and I just like the way they feel in my mouth (My 25-year-old daughter, Alexa, does too. Shawn watches her carbs and usually, does not want the pasta)
  • For the chicken stock/broth I cheat, which is one of the reasons I did not want to share my recipe - my broth comes from a box (which you will see below) - can I still say my soup is "homemade"? Hmmm, I DO make it at HOME. Ha! We just won't call it "made from scratch"! 
  • After the broth comes to a boil, I add chopped mini carrots and chopped celery, I then turn down the stove down to a simmer and cover with a lid. Simmer until both the celery and carrots are to your desired tenderness
  • Remove the baked chicken from the oven and cut into large, bite-size pieces. I am very careful to cut off all of the fat (I like to keep it on while baking to add more flavor, but yuck, I don't want to eat it
  • Add the cooked chicken to the broth and turn off the stove
  • Place desired amont of noodles in a huge bowl and cover with the broth filled with chicken, carrots and celery goodness
  • And voila ...... that's it ...... and ooooo, I do like a lot of salt, but not everybody does, so I just at it at the end on the soup in my own bowl (not the entire pot)
  • That's it - easy, peasy, right??!?! 

I hope you enjoy it and I hope you had a wonderful Thanksgiving!

E (that's what Shawn calls me, which I absolutely love!)

Erika

 

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