Impromptu Chicken Noodle Soup + “To do”

Guess what!

FALL HAPPENED!

I love fall, but that is for another blog post.

However, because it is fall…

The campus is covered in students walking around in hoodies, the Twitterverse is raving about hot cocoa and space heaters, and I am craving soup.

When I crave soup, I know it is finally fall (or at least almost)!

Unfortunately, following a recipe of any sort is near impossible because Husband and I have reached the back of our cabinets. So…

Impromptu Chicken Noodle Soup
Ingredients

  • 2 russet potatoes, cubed
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 Tbs. butter
  • 32 oz. chicken broth
  • 2 cups water
  • 2 chicken breasts, cut in bits
  • 1 Tbs. olive oil
  • 1 clove garlic, minced
  • 1 pkg. whole wheat egg noodles
  • 4 quarts water
  • salt & pepper
  • basil, thyme, parsley and red pepper flakes (in any amount you please)

Directions
First, raid your cabinets. Do you have several soup-like ingredients, such as those mentioned above? Good. You can make soup!

Melt butter in heavy stock pot with vegetables over medium-high heat. Cook, stirring often-ish, until vegetables start to stick to the bottom of the pan.

When the veggies are good and sticking, add the chicken broth, 2 cups water and spices of your choice. Bring to a boil, reduce heat and simmer, covered for 15 to 20 minutes.

Note: Basil and red pepper flakes in large amounts can make a dish very spicy. I added only a dash of both for spice with a kick! Thyme… it’s awesome. Use as much as you want.

Meanwhile, saute garlic in olive oil in a separate pan over medium-high heat. After the oil heats, add chicken and cook until the outside is just cooked. DO NOT COOK THROUGH! Add the chicken to the stock pot of veggies, bring to a boil again, and then simmer until veggies are cooked through.

In addition, bring 4 quarts of water to a rapid boil in another pot, add the egg noodles and cook until al dente, or whatever texture you prefer.

If timing is right, the egg noodles should be done around the same time as the veggies.

Combine egg noodles and soup in a bowl, not in each other’s pots, and enjoy fall.

Why shouldn’t we simply dump the noodles in the stock pot? We just made A LOT of noodles. Excess noodles are unnecessary in soup. However, leftover plain noodles with a few different ingredients, such as eggs or marinara sauce, provide lunch for many days.

Chicken Noodle Soup RecipePantry Soup Recipechicken noodle soup recipe

Now, what is this “to do” nonsense?

My “to do” list is long, and I need to make a bit of headway this weekend or I’ll start falling behind. For example, since I still have yet to receive one of my textbooks from Amazon (jerks), I am behind on reading.

In the meantime, I need to get housework done.

Shae’s Laundry List

  • ceiling fans and light fixtures
  • cobwebs…
  • dusting
  • scrubbing
  • VACUUMING (Dog. Hair. Everywhere.)
  • mopping
  • grocery shopping

And Ivan has finally grown too large for his collar. He needs a big boy collar! My little baby is getting so big :(

Gorgeous animal My baby

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