Chicken Noodle Soup
A simple classic, ready in 45 minutes or less
You'll notice I don't really use measurements or quantities with savory cooking. I just add things "to taste", or until the ingredients are "proportional." Do it to your own liking. If you like a "broth-y" soup, cut back on the solid ingredients and up the stock, and vice versa. Change up the recipe based on what you have in your own cupboard, or the size of your pot.
Ingredients
egg noodles
chicken
1 onion diced
carrots peeled and cut into small chunks
s & p
parsley chopped
oregano
1 cup chicken stock/bouillon
water
butter
evoo
One soup pot
I keep my heat at medium to medium high, but generally closer to medium.
Cook chicken in the soup pot with a tad of olive oil. Take out and cut into small chunks.
Brown onion a little in same pot with a little butter.
Add cut up carrots and chicken.*
Add s&p, parsley and oregano - generous on all.**
Add chicken stock or bouillon and deglaze pan as you pour.
Turn heat to high and add water.
Boil and then add noodles until you're satisfied. Let them cook up until tender.
Eat.
*Tip - Cut all ingredients in similar sizes
**Tip - Adding spices before the liquid helps to infuse their flavor
This is easy to make a double batch of and freeze, or take to a friend. To freeze, let soup cool down, place a gallon zip-top freezer bag upright in a large bowl and roll down the top of the bag to prevent soup from getting into the "zipper". Pour your soup from pot into the bag, zip, mark with sharpie, and lay flat in freezer.
To thaw, place bag in large bowl of hot water until you can break it up. Place pieces in pot and heat covered on medium low-medium.
