Saturday, September 18, 2010

Chicken Noodle Soup

As a lot of my friends know, the sickies found us this week. In a major way.

Early, early Wednesday: Jack got sick.
Middle of the night Thursday: Jocelyn got sick.
Friday morning: Mommy got sick.
Middle of the night Friday: Nolan got sick.
Saturday morning: Daddy got sick.

..... and by sick I mean *sick*. The kind of sick I don't dare name on a food blog!! Gross, several loads of laundry & middle of the night baths kind of sick. Luke is the last man standing & I pray he doesn't get it. However, having a house full of sickies gave me the perfect opportunity to cook up a batch of chicken noodle soup! (it's a faint silver lining, but I'm trying hard to find one so just nod your heads & go with it!)

Here we go!

Reames frozen egg noodles, chicken broth, carrots (you can just slice your own or be a little lazy & get the pre-cut ones), celery, garlic, cooked chicken (however you want to come by it - rotisserie, canned, fresh cooked, leftovers - I cooked up 2 chicken breasts), dried basil, parsley flakes, dried thyme, pepper (not pictured), milk (not pictured) and flour (not pictured). SORRY! I know - a lot of 'not pictured'. Cut me some slack - I'm running on fumes!

Do you know about Reames noodles? They are amazing & wonderful & a busy mom's best friend. You find them in the freezer section, near the frozen garlic bread or rolls. They are just like the thick homemade noodles - but without the hassle! Really, for this recipe you only need the 12-oz bag but all my store carries was the 24-oz bags so that's what I used.

Slice up your celery into little moons (and do you carrots now, too, if you weren't lazy like me).

Now throw the broth, veggies & seasonings into a pot. Either dice up the garlic or push it through a press & add it to the mix. Turn the heat up to high. Let them cook for about 5 minutes.

Add the cooked chicken.

Now let that go for a few minutes on high, until it comes to a good boil. Then add the frozen noodles.

Once it's boiling, cover & reduce the heat to a little above low & let it go about 25 minutes.

Now grab 1 cup of milk & about 2-3 Tbsp of flour. Put them in a container with a lid & shake, shake, shake until they're combined. Yes, I said milk. I know, it seems like it should be a misprint. Milk? In chicken noodle soup? Really? YES! REALLY! Just go with it. It just adds a perfect touch of creaminess to the soup. Doesn't turn it into a CREAM soup at all. Just adds another dimension of richness that is ahhhhh-ma-zing!

Now pour it into the pot & let it go about 5 more minutes to thicken just a bit.

Now just serve it up with some good bread & enjoy! YUMMMMMM! You will LoVe this soup!!

Chicken Noodle Soup:

6 cups chicken broth
2 chicken breasts
3 carrots, sliced
3 stalks of celery, sliced
1 tsp parsley flakes
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp black pepper
2 cloves of garlic
12-oz Reames frozen egg noodles
1 cup milk
2-3 Tbsp flour

Pour broth, veggies, seasonings and garlic to a stock pot. Cook over high heat for about 5 minutes. Add the chicken & bring to a solid boil. Then add the noodles. Cover, reduce heat to med-low & let simmer about 25 minutes.

As soup is finishing it's 25 minutes of simmering, mix milk and flour well. Add to the soup & allow to cook about 5 minutes more, or until it begins to thicken a little bit.

Serve warm with some good bread!

1 comment:

  1. oh sorry you are all sick. we are just comming down with this crud. im not looking forward to it making its rounds in our home. Spencer is the only one sick at this moment. maybe if i keep overdosing my kids husband and I on healthy food and extra sleep we will be able to fight it. i doubt it though. ive heard its pretty feirce. thanks for the recipe i may just try this next week.