Chicken Noodle Soup

Chicken noodle soup is one of the basics of life. Right? How hard can soup be really? And why would I want to make it myself if I can buy a can for 99 cents at the grocery store? Is that how much it costs? I don’t even know. I can say I never buy Chicken noodle soup from the store because this stuff is pretty easy, and oh so good. Plus it makes 4 large Ball jars filled to the brim, and they look super cute so it’s totally worth it.

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Look how cute and home made it is! You can do this.

Here’s the lineup:

1 lb Boneless skinless chicken breasts, or 1 lb cooked chicken from a whole chicken
8 Cups Chicken Broth
2 Cups Water
1 Package (16 oz) Egg Noodles
(Any brand will do, I use Reames Brand…These are found in the freezer section)
Dash of Parsley
Dash of Thyme
Dash of Pepper and Salt
1 or two bay leaves
1-2 Chopped Onions
2-3 Chopped Carrots
1-2 Stalks Chopped Celary

1 Cup Heavy Cream
Splash of milk
6 Tablespoons Butter
3/4 to 1 cup Flour

 

Lets get to it:
If I’m using chicken breasts I start by cooking the chicken breasts on the stovetop. I will say though, a short cut to this recipe that makes it was easier is to buy a whole chicken from the store and pull the chicken apart. This tends to give you more of a shredded chicken taste opposed to a chunked chicken as well.

Second, pour the chicken broth, water, and Bay leaves in a pot, once boiling, add noodles and let it simmer for 20 minutes.

While the Chicken broth is simmering, cut up your veggies. This part is the worst. It takes forever. I hate chopping onions. It won’t suck if you don’t hate chopping onions. Watching some HGTV whilst chopping makes it less terrible. Or make your husband do this step. That’s the easiest. Once all of the veggies are chopped, throw them in the chicken broth mixture along with a bit of Thyme, Parsley, Pepper and salt. I don’t get technical with this stuff. Just throw some in. If it needs more after you taste it, throw some more in. Simmer for around 10 minutes or until the veggies are soft.

Meanwhile, melt your butter and add the flour, and heavy cream. Once these are mixed together well, add to the soup. I like creamy soup. Trust me, this makes it good. Do not skip this step! Unless you don’t like creamy soup, then skip this step.

Remove the Bay leave(s) and thats it! If you’re going to keep it a while, can em up, boil your jars and put em on the shelf. If you’re eating it within a week or so, just put your jars and in the fridge! I’m taking these camping this weekend. They are great to take on the road in the camper! Just wrap them in towels so they don’t break!

You made it! Good job. Now have a glass of wine and enjoy your soup.

By | 2016-12-02T22:08:23+00:00 October 21st, 2015|Recipes|4 Comments

4 Comments

  1. April October 21, 2015 at 12:44 am - Reply

    It sounds yummy. Just curious, how much flour do you use? I may be missing it, but I didn’t notice flour on the list.

  2. Jamie October 21, 2015 at 3:40 pm - Reply

    Hi April, sorry I didn’t clarify, probably because I don’t usually measure for this one. I’d say about 3/4-1 cup of flower…as long as it’s not too dry when you’ve mixed together the butter, flour and cream! Hope that helps!

  3. Ian October 21, 2015 at 3:47 pm - Reply

    ← official vegetable chopper.

  4. April October 22, 2015 at 4:41 pm - Reply

    Thanks Jamie! I may give this a try this winter.

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