I know it seems simple. And it is! A little chicken, a few veggies, a package of noodles and boom! You’ve got chicken noodle soup.
But there is something about mine that makes it – just – not as good…
As my mom’s soup..
As my sisters’ soup..
As the church ladies’ soup suppers on Wednesday night.
You know what I mean? What is it? Maybe it’s because someone else is making it for me that makes it all the better?
Maybe. But I think there might be something about it. I asked my sister Lora after feasting on one of her fab recipes.
“It’s not exact, Les” she told me. “It’s more of an art.”
Indeed. Here’s her art. Please – share how you make your soup so fantastic!!
Lora’s Chicken Noodle Soup
What you’ll need:
- Chicken Broth
- Half and Half
How to make:
Boil your frozen chicken breasts in chicken broth and water. I usually do enough to just cover. I also cut an onion to taste and boil it with the chicken breasts. Remove to cool. Save broth.
Cut up carrot and celery to your liking. Use enough water or broth to cover. Add a stick of butter. Boil until soft but firm.
Now shred your chicken and add to the veggies. Next boil your noodles in the chicken broth. The broth makes the noodles taste better. Drain. Add to chicken veggies and broth.
Now that everything is together and you have saved all your broth from veggies, and noodles it’s time to decide how much more liquid you need. I add a small carton of 1/2 and 1/2 first. Remember your noodle will absorb tons of liquid after they are cooked and added to the mix.
Keep on warm stove or on crock pot.