26 August 2008

Chicken Noodle Soup

*I'm pre-dating this entry to the date I actually made it.

When I was sick, all I wanted was a big of bowl of chicken noodle soup. Except I can't stand all the salt in canned varieties and to be honest, I really don't care for chicken in my soup (not just chicken noodle soup but also chicken and dumplings, I'd just rather have the dumplings to be quite honest). So even though I was almost dying, I decided I could make my own chicken noodle soup (or just noodle soup technically). This makes a LOT of soup to begin with but if you don't eat it all in one setting (or sitting as the case may be), the noodles happen to soak up a lot of the broth, so you'll need to re-add some chicken broth. Also, next time, I think I would add just carrots (and possibly a larger amount) instead of peas AND carrots. I would have used all real stock if I had had it, but I didn't, so I used bouillon in a pinch; however use whatever combination of what you have on hand, you can use all chicken stock or a little more vegetable, whatever you have, it will turn out stellar. Don't just save this for when your sick, it's pretty dang good.

Chicken Noodle Soup (without the real chicken)

1 sm. pkg frozen seasoning mix (onions, celery, parsley, bell peppers)
16 oz. chicken stock
16 oz. vegetable stock
4 chicken bouillion cubes
4 cups water
1 sm. can peas and carrots, drained
1 package egg noodles (I used the "healthier" version with no whites)

In a large soup pot, saute the package of seasoning mix in a few tablespoons of olive oil. When onions are translucent and veggies are soft, add stock (and bouillon and water) and peas and carrots. When broth is at a rolling boil, add egg noodles and cook as directed. Serve warm with saltine crackers.

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