My dear sweet Jake is SICK! So after work let out I sent him straight back to our room to get in his jammies and to rest while I made a big pot of our classic Chicken Noodle Soup! It's really great tasting and Jake loved it. Hopefully he will be able to get some sleep now and get better! This recipe is really easy and doesn't require very many ingredients!CHICKEN NOODLE SOUP
1 1/2 lbs. noodles (I just use 16 oz.)
3 chicken breasts
1 package baby carrots
2 cans cream of mushroom soup
3-4 cubes chicken bouillon
Onion powder to taste
Cook chicken breasts in approximately 8 cups water with carrots and shake a bit of onion powder in. Start noodles cooking in a separate pan. Cook until carrots are soft. Take out chicken breasts and carrots but KEEP THE WATER. (Use a strainer on top of the pan). Add chicken bouillon and cream of mushroom soup to "juice." Cut up chicken and carrots to add to soup. Add noodles. Salt and pepper to taste.
1 1/2 lbs. noodles (I just use 16 oz.)
3 chicken breasts
1 package baby carrots
2 cans cream of mushroom soup
3-4 cubes chicken bouillon
Onion powder to taste
Cook chicken breasts in approximately 8 cups water with carrots and shake a bit of onion powder in. Start noodles cooking in a separate pan. Cook until carrots are soft. Take out chicken breasts and carrots but KEEP THE WATER. (Use a strainer on top of the pan). Add chicken bouillon and cream of mushroom soup to "juice." Cut up chicken and carrots to add to soup. Add noodles. Salt and pepper to taste.
*This recipe makes a HUGE pot of soup. If you have less people to feed cut the recipe in half, or even in fourths.
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