My New Chicken Soup
We are big chicken noodle soup eaters in this house. I always make a batch whenever we’ve roasted a whole chicken, or if I have split chicken breasts to use. Or anytime any of us are sick in any shape or form. So we like to eat it pretty frequently. Well I have now found a recipe that puts Progresso to shame! Shame! It seriously looks, smells, and sorta tastes like it came from that fat blue can that is ridiculously overpriced. I say sorta because… it’s homemade! So that makes it a trillion times better. 🙂
Here’s how I made it. 🙂
Curly Noodle Chicken Soup
recipe source: Taste of Home
4-5 chicken tenderloins
4 stalks celery, chopped
Handful of baby carrots, chopped
Handful of frozen, chopped onion
4 cloves minced garlic
1 Tb. Olive oil
1 Tb. butter
1 tsp. Basil
1/2 tsp. Oregano
Sprinkling of salt and pepper
1 14.5 oz. can diced tomatoes, undrained
5 cups chicken broth, divided
1 dry measuring cup full of curly noodles
1/8 cup flour (I used white whole wheat)
1. My chicken tenderloins were frozen so I threw them in the oven for 20 minutes. Let cool and then chop up. Or alternately, saute them with the vegetables in step 2.
2. Heat butter and olive oil in pot and saute the vegetables and garlic for 5 minutes. Add the basil, oregano and a sprinkling of salt and pepper and saute another minute.
3. Stir in 4 cups of the broth, the can of undrained tomatoes and chicken. Bring to a boil. Reduce heat and simmer, covered, for 50 minutes to an hour.
4. Return to a boil, add noodles and cook 10-12 minutes or until noodles are tender.
5. Whisk the flour into remaining cup of broth, making sure there are no lumps and then slowly stir into soup. Let simmer 2-3 minutes or until broth has thickened slightly.
6. Serve with warm bread and enjoy!
This served 2 adults and 2 toddlers and had about half a serving leftover. Which I very much enjoyed for lunch. Next time, I must double the recipe!