You know how I sometimes almost forget to put the bananas in my banana bread? It probably goes without saying, but I think I may have issues, because sometimes I almost forget the chicken in my Chicken Noodle Soup. It’s an easy mistake, I think. (nod and smile) I am usually so excited about the rich broth and the yummy homemade noodles that adding the cooked chicken sometimes slips my mind. Either that, or the Nerf bullets whizzing by my nose while I’m cooking temporarily distract me from the task at hand. At least the soup is still good without the chicken (as opposed to bananaless banana bread).
I love making Chicken Noodle Soup no matter what, but I really love the simplicity of it when I have both Chicken Broth and Whole Wheat Homemade Noodles already made…then all I have to do is put it all together into a quick soup.
Chicken Noodle Soup
Peel and chop carrots into bites. Place broth and carrots in a large cooking pot. Bring the broth and carrots to a boil. Boil for about five minutes, then add noodles and chicken (if you remember). Salt liberally. Place a lid on the pot and turn the burner down to simmer for about 15 minutes or until your noodles have cooked up fat and tender.
Chicken Noodle Soup tastes fantastic and comforting with a hot,
fresh Whole Wheat Soft Pretzel (on a drizzly fall evening as you sit around the table with your family…)
In a pinch, I have skipped making Whole Wheat Homemade Noodles and just added about three cups of purchased whole wheat pasta to make this soup. It works great and is an awesome quick meal to throw together. (Remember to add chicken.)
You’re welcome to throw other veggies into your soup…whichever veggies your family would enjoy (or the ones you would like to forcefully insist that they eat). You’re also welcome to add herbs and spices beyond sea salt.
Do you make homemade chicken and noodles? What herbs and veggies do you use? Do you ever forget to add the chicken?