Fall has officially arrived her in Central Illinois. One of my favorite things about the switch from Summer to Fall is….the change in our dinner menu!
Cooler temps mean soups and casseroles are back in the dinner rotation! Anyone else do this? Oddly enough, I will grill out in the SNOW but we don’t eat soup in the summer.
Anyways, one of our favorite soups is Chicken Noodle Soup. It’s filling, full of flavor, and super freakin easy!
Chicken Noodle Soup
- Stock Pot
- 4 Carrots Sliced
- 3 Stalks of Celery sliced
- 1 yellow or white onion chopped
- 1 tbsp Olive oil
- 3 32oz boxes of Chicken Broth
- 1-2 rotisserie Chickens, or any cooked chicken I prefer only white meat so we do 2
- 1 24oz Reames Egg Noodles
- 1-2 tbsp Better than Bouillon Chicken
- 1-2 tsp Garlic Powder use more or less depending on your tastebuds
- 1-2 tsp Creole Seasoning use more or less depending on your tastebuds
- 1 tsp Celery Salt
- salt and pepper to taste
- In stock pot add sliced carrots, sliced celery, chopped onion, and olive oil. Sauté until Veggies are slightly soft.
- While veggies are cooking, either cut or shred chicken. We prefer the rotisserie just for the convenience but you can cook chicken breast anyway you choose.
- Once veggies are cooked, Add 2 1/2 of the chicken broth cartons, the chicken, some of the better than bouillon, and the lesser side of the seasonings. Bring to a boil. This is a good time to take a clean spoon and give it all a taste. Be careful not to burn your tongue. Once you have given it a taste you can add more of the seasonings or bouillon depending on your tastebuds.
- Once you have the broth pretty perfect to taste. Add in the frozen noodles. They will absorb some of the broth so be sure add the last 1/2 carton. If you want more broth just add water and more better than bouillon.
- The noodles will take about 20 - 30 minutes to cook. Just before serving take another clean spoon and give another taste. You may find that you need to add just salt and pepper or that you need more better than bouillon and/or seasonings. This is going to depend on your taste buds. We personally prefer it on the saltier side with a little kick from the creole.
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