I suck. Sorry it’s been so long since the last blog post. I am still dealing with wisdom tooth misery (dry socket), my WHOLE family has terrible colds, and on top of that, potty training a 26 month old, so please be patient with me. 🙂
Even though it was 75° here in Seattle, I made soup for dinner last night, mainly because it is a dinner my husband and daughter can eat, that I can puree and also eat with them. Also, we are all feeling sickie, and lets face it- is there a more perfect meal for sick people than chicken noodle soup? I think not.
I made this soup a little creamy by adding just a touch of milk to the broth at the end. That’s optional of course, if you prefer a clear broth soup to a creamy soup. This is a great, hearty soup that is the perfect quick and easy dish to whip on on a cool fall or winter night, or for your sickie-poo family. It is filled with lots of delicious vegetables, noodles, and chunks of chicken. Enjoy!
6 cups of chicken broth
3 chicken breasts, cooked and then either cubed or shredded
3 cloves of garlic, minced
1 onion, chopped
4 stalks of celery, chopped
4 carrots, chopped
1 tsp olive oil
1 1/2 cups of dried egg noodles
1 cup of frozen corn
3 cups of chopped cabbage
1 cup of milk, optional
chicken bouillion, sage, poultry seasoning, and pepper to taste.
In a large soup pot, heat the olive oil over medium heat. Add garlic, onion, carrots, and celery, and cook for a few minutes, until the onions are soft and clear.
Add the chicken broth, chicken, corn, and seasoning. Cook for about 25 minutes until flavors have had time to mix together, adjusting seasoning to your liking. If you are going to add the milk, now is the time.
Add egg noodles about 10 minutes before serving. Add cabbage 5 minutes before serving.