
minced garlic, (lots, if you’re sick!)
carrots
celery
onions
chicken broth
egg noodles
Salt/Pepper
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See my own handy pre-minced blops of garlic from my freezer? |
2.) Cook the chicken breasts. I usually boil them for a few minutes and then turn them down to medium-low until they’re done all the way through.
3.) While the chicken is cooking, saute the vegis with a little oil or butter until they’re soft.
4.) I usually have canned chicken broth on hand or make my own, (see above!) but this time I was in a hurry and had no canned, so I used bouillion!
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Please don’t use the icky cheap kinds that are almost 100% MSG. Ew! |
5.) Add water in with the bouillion cubes.
6.) Bring to a boil and add the noodles! Don’t be shy. Unless you’re afraid of noodles.
I say bring ‘em on.
Noodles are one of God’s gifts to mankind.
7.) Meanwhile, your chicken should be done, and you can cut it/pull it, whatever. Get it into bite-sized pieces.
8.) Toss the chicken in!
9.) Add salt, pepper, and any other herbs you might find appealing. I usually add dried thyme.
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Don’t forget to check The Not-So-Secret Confessions of a First Time Mom to see what Michelle cooked up this week!
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{ 3 comments… read them below or add one }
Mmmm, there is a God!!!
It must be fate that I landed on your blog because your quick, in-a-hurry children soup recipe is right up my alley because 1. I'm a city girl who often just grabs something from a store to eat and 2. I have always purchased soup from a grocery store or restaurant to eat, so…..I'm glad to be able to learn how to make it myself.
Thanks a lot for sharing this recipe and for writing this post!
The Madlab Post
I love chicken noodle soup- now I'm hungry!
I love how easy this recipe is! I made it today for lunch (and threw in some spinach leaves for added yumminess), and it turned out fabulous. Thanks!