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Wednesday, January 18, 2012

Cold Buster Noodles

A head-cold creeped its way into our home the last week. My youngest and I were the recipients of it and, for some reason, it's wanting to set up shop and stay awhile. We can't shake it! I made this soup today and it made us all feel loads better. When I'm sick, a bowl of steamy savory broth and noodles always sounds good. Always. I came up with this soup as an alternative to Lipton Noodle Soup or Ramen (did you love those when you were a kid too?).
I decidedly chose to have this recipe yield a lot of soup. You might as well make a lot since it will take you the same amount of time to make 4 servings as it will to make 15. Just freeze the left-overs or refrigerate them for another meal later that week. Also, a word about the cayenne pepper- The pepper isn't enough for the soup to be spicy. It's just a hint so it enhances the flavor of the broth and cayenne is good to help burn that sickness outta ya! Enjoy! And DON'T FORGET TO SCROLL DOWN AND ENTER TO WIN THE BLUE CHEVRON PILLOWS KARA IS GIVING AWAY! They are so cheery and would jazz up any living space! Okay, see ya later!

Recipe (yield 12-15 servings):
20 cups chicken stock (you can always add more liquid if you want it less noodly. Can someone please give me a good reason as to why noodly isn't a real word?

Here is how I achieve 20 (roughly) cups of chicken stock: I use around 6ish cups homemade stock (if you don't have homemade, just use another carton of Kitchen Basics and add a little more water), 2 32oz cartons of Kitchen Basics chicken stock, 6 cups water that I dissolve Better Than Bouillon Chicken Base in to make stock.
I recommend doing it this way, because you get the delicious homemade flavor from the chicken stock and the savory/I could eat ten bowls of this soup from the bouillon. 
1 16 oz bag Country Pasta noodles (or any other egg type noodle)
1/4 teaspoon cayenne pepper

Bring stock and water to a boil in a large pot. Stir and dissolve 3 teaspoons Better Than Bouillon Chicken Base in. Add noodles and cook for 18 minutes, or until done. Taste and dissolve another teaspoon or a 1/2 teaspoon Better Than Bouillon in if it needs. It's better to work your way up w/ the bouillon, then add too much in the beginning and the soup be too salty (if by chance you add too much bouillon, just add water to the soup and that should solve the problem). Stir in cayenne and serve!
images by Briana

1 comment:

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

Mmm, that sounds so good right about now - perfect for a cold. Hope you get feeling better!