Monday, November 5, 2012
Homemade Chicken Noodle Soup
Little Red was home sick today with a fever and sore throat. Between Barbie movies, I figured she could use some TLC. As she knows when she is sick, I'll make or order whatever her heart (stomach) desires. She requested chicken noodle soup.
To start, I boiled skinless chicken tenders for 25 minutes, making them easy to shred with my fingers. I flavored the water with garlic powder, onion powder, and a pinch of salt while the chicken boiled.
In a pot, sautee 3 medium carrots (sliced), 4 celery stalks (sliced), a medium onion diced, and minced garlic in a tablespoon of butter.
Add two quarts of chicken stock. Season with: garlic powder, onion powder, poultry seasoning, bay leaves, and thyme to taste. Let simmer for 10- 15 minutes. Add the shredded chicken and wide egg noodles and continue to cook until the noodles are thoroughly cooked, about 9 minutes.
Serve with crackers and enjoy! Here's to fighting off all of the colds the season brings!