Saturday, January 25, 2014

Creamy Chicken Noodle Soup

I cannot tell a lie...I rarely measure anything when I cook.  The only time measurements are close to "spot on" is when I'm baking.  When I'm cooking I throw things into a pot or pan and hope for the best.  On most occasions this works out quite well for me, there is the rare occasion that I'm filled with regret.  This recipe, which I stole from my sister and she probably stole from someone else is an excellent example of amazing food with absolutely no measuring.  My instructions will be vague, mostly just telling you what you'll need, you can figure out the rest ;)

You will need:
2 (more or less) cooked chicken breasts (I season mine with salt and pepper)
Carrots (1-2), diced
Celery (1-2), diced
1/2 onion...or so
Chicken broth
1-2 cans of cream of chicken soup
1 pkg of egg noodles
Basil
Salt
Pepper

Cook your chicken breasts at 400 degrees or so w/salt and pepper seasoned on both sides.  While cooking chicken breasts I chop my carrots, celery, and onions and let them boil in the chicken broth (I usually use a whole carton of broth, I always end up with a bowl or two in the freezer, it thaws amazingly well).  Season with basil, salt and pepper to taste.  Once your chicken is cooked use two forks to tear it up into bit sized pieces and add to chicken broth mixture.  Approx half an hour before eating add your egg noodles and cream of chicken noodle soup.  By the time you're ready to eat the noodles will be cooked and the cream of chicken will add a nice creamy texture.  I LOVE this recipe.

GF/DF--Cook your noodles separately and add right before eating and do not use the cream of chicken noodle soup.  It well end up being a more traditional chicken noodle soup dish but still delicious...I promise!

And as always, pour yourself a glass of wine and enjoy!!!  I hate to say I have no pic of this recipe, only because I'm always so anxious to dig in that I forget about the pic.

Megan S.