Weekend Recipe: Chicken Noodle Soup
Eating soups ensure you do not have lots of dry stuff in your stomach causing constipation and other undesired feeling. Chicken noodle soup is a soothing meal for when you are sick or cold and you need to savour a soothing meal for quick relief.
Chicken noodles soup is that recipe that helps you achieve that. It is easy to make, a quick digest and a substitute for when you don’t have time to make your soup totally from scratch.
Approximate Time: 1:30 mins
Yield: 4-6 cups
- You can use any chicken parts
- 4 pieces chicken thighs, bone in
- 1 bag baby carrots cut in halves
- 8 Oz medium wide egg noodles
- 1 can low sodium chicken broth
- 1 can low sodium cream of chicken soup
- 2 cups water
- 1 tsp poultry seasoning
- 1 tsp black pepper
- 1 tsp sea salt (to taste)
- 1/2 tsp celery seed
- 1/2 tsp sage
Combine water and stock. Add chicken and carrots, bring to a boil. Reduce heat, cover and continue on a low heat boil appropriately.
Remove chicken; allow cooling enough to pull from bones. Discard bones, return chicken to the pot. Add all seasonings. Stir thoroughly.
Add cream of chicken soup, stir thoroughly until well blended. Bring to a low boil.
Add egg noodles. Stir several times until noodles begin to soften. Continue cooking uncovered until noodles is cooked.
Turn off heat, cover and let rest for 20 minutes. Stir well and serve with French bread, croutons, or crackers. Enjoy!
Feel free to refrigerate for days if desired.