It is very, very cold out here. Right now it is -2°F, but feels like -24°F. I don’t mind cold, snowy winters much, but I am glad that I have a choice of admiring this winter landscape from the warm inside of my home. Watching falling snowflakes, trees dancing in the wind makes me feel good and kind of romantic (again, when I am inside!) and not really in a mood for extensive cooking. Ideally I would dive into my freezer in search for something already prepared and ready to be heated, so I can return to my spot on the couch and to whatever I was doing at that moment. Soups are perfect for that. You cook it only once, divide it into small containers and freeze it. Then, whenever you want this homey, cozy, warm feeling that only cup of soup can bring, open the freezer and voilà! Few minutes later a steaming cup of goodness is ready!
Chicken noodle soup may seem a boring choice, but it is so comforting! Plus, I’ve learned how to make it myself just recently (blush). Here is the very quick version.
Ingredients:
- ~4 quarts chicken broth*
- 3 tablespoons unsalted butter
- 2 medium onions (2 cups sliced)
- 3 large carrots (3 cups sliced)
- 6 celery stalks (3 cups sliced)
- 1 medium (~2lbs) cooked chicken (3 cups shredded)**
- 12 oz. egg noodles (dry weight)
- fresh parsley for serving
*Not a long ago I’ve discovered Better than Bouillon chicken base that works really well for me, although it is a little bit salty for my taste. To deal with that I either use low sodium version or prepare part of the final volume with it and complete it with low sodium “liquid” broth. Either way it is a good way to save some time, space, and prepare soup quickly (disclaimer: this is my private opinion, no one paid me to say it). Also, when I am using store bought broth, I am not adding any additional salt.
**For even quicker version of this soup rotisserie chicken is a great choice. However you may also use raw chicken (~4 boneless, skinless breast) – cut it into small pieces and add to the soup. Cook thoroughly.
Instructions:
- Chop onions.
- In a big pot start melting butter on medium high.
- Add onions to the pot, mix well with butter. Reduce heat to medium low and let it cook for ~10 minutes/
- In the meantime clean and slice remaining vegetables (celery and carrots)
- Add vegetables to the pot, mix well and let them cook for 10 -15 minutes. Stir occasionally.
- Add chicken broth, bring to boil.
- Reduce heat to medium high and cook it all for additional ~10 minutes.
- Add shredded chicken. If raw meat was used, cook until it is fully cooked.
- Add dry noodles to the soup and cook as long as directed on the package.
- Serve with some fresh parsley sprinkled on top of it.
- Enjoy!
Yield: ~16 portions (each a little over one cup)
Nutritional Info (per portion): Cal 209, Prot 21g, Carb 19g, Fat 5g, Fiber 1.6g
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