Thursday, April 24, 2008

Homemade Chicken Noodle Soup :)

Ok, so my mom is sickly. She has a pretty bad viral infection, and she already has a bad immune deficiency so to call her 'under the weather' would be the understatement of the century. On top of that, Jason loathes his new job and my own life sucks and my health is suffering. I have been lurking around food blogs and I stumbled across a recipe for Chicken and Rice soup from The Pioneer Woman Cooks! In true form, I didn't care for a lot of the stuff she used in the recipe, so I did my own version of her recipe. It's so different from hers that I'm not even going to give her recipe. I'm going to give you my own.

For the record, this soup managed to put the hair on my mom's chest that she needed to start feeling better, and put a smile back on mine and Jason's face to the point where we were able to take a content little nap on the couch after dinner. All was well with the world, even if it were only for the evening.

Chicken Noodle Soup

3 large cans chunked chicken breast (fully cooked)

2 medium sized cans (16 oz?) chicken broth

1 bag no yolks egg noodles

2 cubes chicken bullion

6 tbsp regular salted butter, seperated

4.5 tbsp all purpose flour

a clove of garlic, minced

2 tsp celery salt


1) Pour cans of chicken broth in med-large soup pot. Add the equivalent of a chicken broth can and a half of water, bullion cubes, and celery salt. Cook on medium to medium high. Meanwhile, in a medium sized skillet, melt 4 tbsp of the butter. When melted, pour in the flour. Mix together well, and warm thoroughly to create a roux.

2) Pour roux into chicken broth. When the broth reaches a steady boil, throw in egg noodles and boil unlidded until al dente. Reduce to a low simmer when the noodles are done.

3) In the same medium skillet (or a different one, I don't care!), melt the last 2 tbsp of butter. Throw in minced garlic cloves, infuse butter. When garlic is fragrant, add chicken breast. Break up large peices, toss until warm.

4) Add chicken and garlic mixture to soup. Simmer for 15 minutes.

Buon Appetitto!


Ruth Daniels said...

The soup does look great. Too bad I didn't have the recipe a couple of weeks ago when I was down with flu & pneumonia! Thanks for sharing with Presto Pasta Nights.

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