Friday, February 20, 2015

Soup's On!

I love me some soup.
And why not?
Healthy, check.
Easy, check.
Crowd pleaser, check.
Inexpensive, check.
Freezes well, check.
Kid pleaser, check.
And the options are endless...vegetable, noodle, tomato, creamy, lasagna, meaty, brothy, spicy, pizza, cold, hot...

I could really go on about the virtues of soup for quite a while.
But I won't.(Maybe I already did?)
Because we need to get on with the making, so we can get on with the eating.

This is my own chicken noodle soup recipe. 
I add two secret ingredients to make this soup extra special.  

I'm going to use the chicken stock I made in my crock pot using the leftovers from my whole chicken recipe
If you don't have homemade chicken stock, and aren't inclined to make any(I've had those days too!) use the store bought variety that comes in the carton. 
The same goes for the chicken. I'm using leftover chicken from the whole chicken in the crockpot recipe. If you don't have any leftover chicken, a store bought rotisserie chicken will work very well.

Chicken Noodle Soup

8 cups of chicken stock
2 ribs celery, chopped
2 large carrots, chopped
1 large onion, chopped
2 cloves garlic, minced**secret ingredient**
2 Tablespoons Olive oil
1/2 package egg noodles, make it more or less noodley depending on your taste
2 cups cooked, chopped chicken
Juice of 1 lemon**secret ingredient**
Salt and pepper to taste

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped celery, carrot and onion. Cook until tender, about 6-8 minutes.
  3. Add minced garlic and cook for 2 minutes.
  4. Add chicken stock, salt and pepper. Reduce heat to low and cook for 45 minutes.
  5. Meanwhile, cook egg noodles in a separate pot according to package instructions.
  6. 10 minutes before serving, add chicken, cooked noodles and the lemon juice. Heat through and enjoy!

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