Comforting Chicken Noodle Soup Recipe

Comforting Chicken Noodle Soup Recipe Hi. I’m Betty. Welcome to betty’skitchen. Today we’re making chicken noodle soup. And this is my husband’s favorite recipe for a chicken noodle soup, and with that I will make it for him for lunch today. It is a hardest soup and it can be use for a full meal. So let’s get started and we’ll look at the preparation of the chicken. You can use leftover chicken and that’s what I’m doing here. Actually, we had chicken tenders on the grill yesterday out doors and I refrigerated what was leftover, and I’d been working on those to get them in pieces and all I have to do is just kind of come down through here with the knife and then it looks a little better if you just tear it. So you have bite size chunks instead of cubes. If you like the cube look, that’s fine too. If you do not have leftover chicken, which quite often you won’t, you can use fresh chicken breast two split breasts and just sauté them on the stove until they are gone and then pick up on the recipe at that point or feeling not, you can use canned chicken. If you’re able to buy canned chicken, it is in broth. You can include the broth with your soup or you can drain it, it does not really matter. But just get about the amount that will be worth two half breast of chicken. So we have our chicken ready. Now, we move to our vegetables. We’re going to be using carrots and celery and onions, and I'll just some back here for display. The amounts are one cup of chopped carrots; chop them to your liking. You may want larger chunks if you like chunky soup. This is more delicate. This is the celery. One half cup chopped and then onion, I used a white onion. You can use white or yellow. And it’s one cup of chopped. So one thing I'll do these three, is bring them over to the stove where I have some margarine that is melted. You may use butter or margarine or olive oil or any appropriate oil. One way to get this up to heat but actually it does not hurt to go ahead and add the vegetables first. So, I’m going to add in the celery, one half cup, the carrots, one cup and then the onion, once cup. And then, I’m going to start stirring this around. And this is not something that I have to watch continually. But I do want to turn this heat up just a little bit; I would say it will be over, low to medium, more on the side of low, sautéing this in maybe ten minutes or so. Those carrots are really hard to get softened but the others well turn clear and soft very quickly. So with all of this is sautéed, I’m ready to continue with our soup. I'll be back. My vegetables are sautéed and you can see that the onion is clear and the celery is clear, and we have softened the carrots. And it took about ten minutes. Yours may vary a little bit, depending on the size of the pieces of vegetables. Now, I’m coming back to my cooked chicken and I’m going to add that in so, we have a nice blend of chicken and vegetables. And I’m going to be adding some broth and noodles but it’s going to get kind of crowded in here and I planned to cook this on the pot anyway. So, I’m going to transfer my vegetables and chicken to a pot. Sizable pot because this is fairly large recipe. Now, we have that transferred. So now, we’re going to take two cans of chicken broth. These are just standard size cans about 15 ounces or so, 15 to 16, something like that. Chicken broth, whatever brand you like. I would pick a brand that I was familiar with if I we’re to make a tasting broth to put in this soup and then, we’re going to add some noodles. I’ve chosen some that I had in my pantry, these are called Wide Pasta Ribbons and they are egg free. That’s sort of not important to me but all you need is one and one half cups of some type of noodle that you like to put in your soup. So, we add that in and it’s that quick and easy, just stir it together the chicken noodle soup but kit needs some cook obviously to get those noodles soften up and all the flavors blended. So, put in this on the stove and I'll turn it to low. Well, actually I’ll turn it little higher and bring it to boil one and then turn it down to low, and then it cook just for a ratio of time and those noodles are done. All the flavors will be blended and it will be ready to serve. So I’ll be back to show you the finish result. Our chicken noodle soup is done. It has cooked about 15 minutes after I brought it back up to a boil. And I’m going to deep some out into a soup dish, and I like to get plenty of broth with it and lots of the vegetables, the noodles and the chicken. That makes a nice looking dish of soup. I have crackers to accompany it and I have a nice cold drink which is lemon lime soda and I particularly like this with cracked pepper over the top. So that freshly cracked pepper just gives out a whole new aroma coming out from it. So this is a luscious meal. I think you’ll really enjoy it.