Recipe--Chicken Soup

During the cold fall, winter, AND spring months, our family loves a good bowl of chicken soup. There’s something about it that is so comforting and satisfying! Recently, we made it with some of the chicken we had cooked and real chicken broth we had made. It is some of the best chicken soup I have ever had! Starting with whole foods makes such a difference taste-wise! I hope you will have a chance to try this recipe before warm weather arrives (this should be NO TROUBLE for our friends in Michigan! J)

Chicken Soup

*Please note that our family generally follows this recipe. It’s usually a little different every time. Change it to suit your family’s likes!* 

2 Cups of Carrots, peeled and sliced

3 Ounces of enriched noodles, dry, choice of style

3 Cups of Chicken broth

6 ounces of cooked chicken, cubed or shredded

*Optional: Add corn, peas, 1 can of cream of mushroom soup, potatoes, or a bit of pesto (take your pick!)

Salt and pepper to taste

Combine carrots and broth in a large sauce pan, cover and bring to a boil. Allow to cook about 10 minutes or until carrots appear tender. Add chicken,  noodles, salt and pepper, and optional items above. Cook uncovered until noodles are tender or per noodle package instruction. This is a “soupy” style of noodle dish. Serve in dishes or use slotted spoon to drain liquid and serve on plate. ~ Makes two servings.

Note: Lately, we have not used canned cream soup, so we add a bit of real heavy cream, and boost the savoriness with fresh onion, garlic, chopped celery, and oregano.