Sunday, January 03, 2010

Chicken Noodle Soup

After church today, Milady and I were talking about lunch and I started poking around in the pantry. The 'fridge held some leftover chicken that I peeled from the bone. I also found a half-bag of petite carrots leftover from Christmas. The pantry revealed a box of Swanson's chicken broth and a bag of egg noodles.

I put the chicken, carrots and broth in a pot and let it simmer for awhile. Then I dropped in a double handful of egg noodles.

This isn't your Mother's Chicken Noodle Soup, and it's certainly not that ersatz mess they put in cans. It's quick, easy, and very good on a cold Sunday afternoon.

Cooking doesn't have to be hard.


Old NFO said...

It's a chili day up here... 24 with a wind chill of 11. Brrrr

Anonymous said...

My mom called it "Cleaning up the kitchen". I loved Saturday's lunches and suppers, never the same and always good.

Gerry N.

Rivrdog said...

The only problem with canned noodle soups is that they've never found a way to keep the noodles from waterlogging and getting all mushy.

Physics says that any pasta dish cooked to the "al dente" standard starts going away from that standard the second you turn off the stove.

There ARE some decent dried noodle soup mixes. The secret to the better ones is decent bouillon. Get the bouillon right and the rest is easy. Good winter project, sampling all of them that are available in your area.