A cold rainy fall days calls for more then a blanket and the TV. It most certainly means, get the chicken on the stove and start boiling it’s chicken noodle soup time.
Today, I did just that. I fixed a pot of my semi-homemade chicken noodle soup and I want to share the pretty simple recipe with you.
YOU WILL NEED
- Two Chicken thigh/leg quarters
- Two cans of Chicken Broth
- One Can of Cream of Chicken
- Half a small onion (Cut in big chunks for seasoning)
- Salt/pepper (to taste)
- Minced Garlic (teaspoon)
- A carrot/baby carrots (cut to the size of your liking)
- Chicken Boullion (to taste)
- Egg Noodles (Pre-Made -I used No Yokes)
Basically, you throw all this in a pot and Bam! But for those less fortunate and not blessed with a cooking skill I will break it down.
Step 1: Pour the Chicken Broth in a soup sized pot, add the onion, carrots, salt & pepper, minced garlic and raw chicken. Add enough water to cover the chicken in the pot. Let cook for about 2 hours.
Step 2: Pull the chicken out, let it cool and then pull the meat off the bone and put it back in the broth. DO NOT GET BONES IN THE SOUP. You will ruin the soup and have one upset husband.
Step 3: Add the Can of cream of chicken. Wisk to it is not clumpy. Check the taste, if it is too blah, add a bullion cube or too, extra salt and pepper if you need it.
Step 4: Add egg noodles and boil for another 20-30 minutes or until tender.
Step 5: Serve and Enjoy!
It’s such a great meal to have on a cool/cold day, plus there are tons of leftovers to have for lunch and or supper the next day!