Tuesday, October 27, 2009

Hearty Chicken Noodle Soup

OK so this has to be one of the BEST soups I've made. And it was really easy. Well ok so I guess all soups are easy. But this was pretty good. I wanted to do something thick, but its hard to make chicken noodle soup thick unless you add potatoes...but I didnt want potato chunks....er go....potato pearls. I didnt feel like chopping anything so I used whole baby carrots, and onion powder instead of chopping onions. Then garlic salt, instead of chopping garlic.


1/2 bag boneless skinless chicken breasts
1 1/2c. baby carrots
1+ c. potato pearls
2c. uncooked egg noodles
1 bag frozen tortilini
generous handful salt
1 chicken bullion cube
1 chicken ramen packet (just packet, no noodles!!!)
2-3 tsp garlic salt
1 tsp celery seed
2-3 tsp onion powder
2T. mustard (divided)
1 bag frozen brocoli

Fill your pot 1/2 way with water and start to boil. Cut up chicken brests into chunks and dump in water. Add baby carrots, 1/2c. potato pearls & let simmer for about 5-8min. Add noodles, both tortilini and egg noodles add salt. Then add last half of potato pearls, bullion, ramen packet, garlic salt, pepper, 1/2 mustard, celery seed, and onion powder. When noodles are almost done, add frozen brocoli and last 1/2 of mustard. Simmer for 5-8min depening on the texture of brocoli you want. When you pour out soup add milk to each bowl for a creamy taste and to help cool it off. Then before putting leftovers in fridge add milk to keep the soup creamy.

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