Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Friday, February 4, 2011

Bri's Chicken Noodle Soup

January was a rough month of coughs, sore throats and runny noses at our house. It felt like it was never ending and when someone would get better, another family member would get sick starting the cycle all over again! Sheesh. Raise your hand if your January was like this? Sadly, February is here and we are still trying to fight off scratchy throats and coughs. When our little family is feeling under the weather, I always make this and it never fails to give us a boost. It's actually one of my very favorite things to make. Enjoy!

***For all you out there who might be wondering where the Super Bowl recipes are, I'm going to do a round up later on of some of my favorites that I've seen around the blogs.***

Here is my recipe (yield 8-12 servings):

1 16 oz bag Country Pasta Homemade Style Egg Noodles (I use the thick ones)
2 chicken breasts (I recommend free range or going as natural as possible)
5 carrots, washed, peeled and diced
5 stalks celery, washed and diced
1 large yellow onion, diced finely
2 32 oz Kitchen Basics Chicken Stock
1-2 teaspoons organic Better Than Bouillon Chicken Base (you can find this by the stock at your grocery store)
1-2 cups water
2 teaspoons dried parsley
2 tablespoons extra virgin olive oil
Salt and pepper to taste.

Preheat oven to 375 degrees. Wash and pat dry chicken breasts. Place on a cookie sheet. Drizzle each breast with extra virgin olive oil. Season with salt and pepper and/or any other blend of seasoning you like. I hit mine with a good dose of Chef's Shake which is a blend from The Spice Hunter. Pop in the oven and cook the chicken breast till they're done- about 20-25 minutes. Remove from oven and shred chicken with two forks. Set chicken aside while you get the soup ready. Heat a couple tablespoons of olive oil in a large stock pot. Add diced carrot, celery and onion. Stir around and allow to cook for 5 minutes, stirring often. Add both 32 oz Kitchen Basics Chicken Stock. Bring to a rolling boil. Add noodles. Allow noodles to cook for 15 minutes. When the 15 minutes is up, add shredded chicken. Measure one tablespoon of Bouillon Chicken Base and stir and dissolve it into the soup. Add one cup water. Now, taste the soup. Add salt and pepper to your liking. You can also add another teaspoon of Chicken Base and 1 cup of water if you think it needs it. Allow to cook for a few more minutes if the noodles and veggies are still a little firm. Stir in parsley before serving. Refrigerate left overs. Will keep in your fridge for 5-7 days.

image by Briana


Audrey Crisp said...

That looks delicious! Did you get my fb message? ; )

Haley and Lance (but probably just Haley) said...

Homemade chicken noodle soup is the best! This looks like a great recipe. I always boil my chicken before shredding it and putting it in - I'm sure doing it your way will taste much better. Have you ever tried throwing one can of cream of chicken soup in to give it a little thickness? I've been doing that lately and I love it. P.S. Looking forward to the Super Bowl post - I still need to come up with a thing or two.

Briana said...

The cream of chicken is a great idea Haley!

Auj, I did get your message. Thank you! I'll be getting back to you soon. :)

kalanicut said...

One of the first things my mom made when I came home from the hospital was chicken noodle soup. I have been craving it ever since. I knew you ladies would have a recipe if I checked. THANKS!!!! Love ya!