There's nothing better than a warm bowl of homemade soup on a cold fall day:) This tastes just the way
"Grandma used to make it!"
3-5 chicken breasts, thawed
1 TBS butter
1 1/2 bags of carrots
1 1/2 onion
1 celery stalk
Chicken bouillon cubes
garlic salt (just a dash)
sale & pepper
whole wheat egg noodles
Boil thawed chicken breasts for 10-15 minutes just until done. Remove from water and let cool.
While the chicken is cooking:
Chop onion, carrots, and celery
Saute vegetables in a large skillet with butter, just before tender
Measure out the fresh chicken broth (after you remove the cooked chicken) into a large gumbo pot (or just the biggest pot you have). I don't cook the soup in the same pot simply because I want to remove all the extra fat floating throughout the broth.
Add hot water to fresh chicken broth to total about 12 cups of liquid. Add 1 bouillon cube to 1 cup of water or to flavor. (I usually add a couple extra cubes for a bolder flavor!)
Shred chicken (or you can cube the chicken... it's simply personal preference!)
Add sauteed vegetables and shredded chicken to the chicken broth. Season to taste with basil, oregano, garlic salt, poultry seasoning, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer for 15-20 minutes until vegetables are tender.
Cook whole wheat egg noodles separately, then add cooked noodles to gumbo pot
Suggestion: This is a large recipe, and since it's Just the three of Us I like to freeze bags of this soup for quick dinners. Omit the noodles (they get mushy when frozen), fill freezer Ziploc bags with soup, and freeze flat. Then, when your craving this hearty meal again, simply remove from the freezer, thaw in the fridge overnight, heat on the stove, add cooked noodles, and enjoy once again:)
The Tolman Baker's