Wednesday, July 1, 2015

Quick and Easy Chicken Noodle Soup

I am back! And I have a brief two weeks at home before the summer traveling resumes. My goal is to buy only as many groceries as I can use so that I'm not left giving away or freezing food when we travel again. It does make menu planning a little bit more challenging than usual, but we'll see what we come up with.

Yesterday was my son's birthday. One of our traditions is the birthday person gets to choose what they want for dinner. Anything they want, and I'll make it. My son chose Chicken-Noodle soup, with some prompting from my husband.

I'm not a huge fan of chicken-noodle soup. To me, the star character is the broth, and the rest of it is a distraction. I'm in the minority. My husband loves it stock full of noodles and meat, with the broth playing a minor note.

This recipe is an excellent compromise. It's got all the stuff my husband loves, and the broth is plentiful and flavorful for me. It also comes together super quick, which is an added bonus.

2 qt. chicken broth
1 C onion, diced
1 C celery, sliced
1 C carrot, sliced
1 can cream of chicken soup
2 C or more of water
12 oz. egg noodles (such as Kluski)
2 12-oz cans canned chicken (undrained)

Combine first four ingredients and bring to a boil in a large stockpan. Simmer 20-30 minutes until the veggies are soft. Add the 2 cups of water, the noodles, and the chicken. Cook another 10-12 minutes until the noodles are done, according to package directions.

The soup will thicken the longer it cooks. Serve it immediately or let is simmer, but have water on hand to thin it if necessary.

I love how the flavor of the broth shines through and think it needs no additional flavor, but feel free to add salt and pepper as you see fit. Enjoy with bread or crackers.



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