It's time for another recipe. I have been bad at this so far this year because we have been in the process of buying a house… We found a house. We love it. We're looking on closing on it by the end of the month!! Stay tuned for more information. Here is a recipe for you to try out this week.
Classic Chicken Noodle Soup
1½ c uncooked egg noodles
Rotisserie chicken, meat pulled off in bite size pieces
4 c water
2 c carrots, sliced thin
2 c celery, chopped
1 T salt
½ t sugar
dash of pepper
4 chicken bouillon cubes
Cook noodles as directed on package. Heat all ingredients to boiling; reduce heat and cover. Simmer, stirring often, until vegetables are soft; approximately 30-45 minutes. Add more water if needed.
This is our recipe for this week. It was really good. Here is what I did differently.
1 T salt is A LOT. I only used 1 tsp. When I make this again I wont add any salt. The bouillon is salty enough.
I used about 6 c water instead of 4. After it was cooked and eaten and I was putting way for lunches I added about 1 c water to each Tupperware. This evened out the flavor on the leftovers nicely. Next time I think I'll just start with 8 cups.
The recipe says to cook noodles separately. This I didn't do. I let the chicken and veggies cook for about 30 minutes. Then I added the noodles directly to the soup. This saved time, and pans, and the noodles were able to absorb the chicken broth rather than just a pan of salty water for cooking pasta.
I baked some Pillsbury Croissants that were in my fridge and put those in the oven when I added the noodles to the soup. This timed out perfectly.
The soup was good the first and second time, and I think this recipe will be added to my recipe book for use again one day.