Springtime Chicken Noodle Soup

Spring!  The flowers blooming, the birds chirping the weather getting warmer and my allergies once again raising havoc on my life! C’est la vie! I love the beauty of springtime.  However, my allergies are usually in full-force this time of year.  Unlike some allergies that can be kept at bay with over the counter meds, mine always seem to immediately snowball into a sinus infection.  Miserable!  This is what I am experiencing now.

Chicken Noodle soup always makes me feel better when I have any type of upper respiratory infection.  Yet, since it is spring, and it is very hard to get my family to eat vegetables, I am doing a twist on the basic noodles, chicken and broth trio.  My recipe below adds other vegetables into the mix making for a delicious Springtime Chicken Noodle Soup for you and your family.

Ingredients:

16 cups water

10 teaspoons of “Organic Better Than Bullion Chicken Base” (This bullion is the best I have ever used.  I buy it at Costco, however Amazon sells it as well.  I highly recommend it.  However, there is nothing wrong with using normal bullion cubes instead.)

2 Packets of Ramen Noodle Roasted Chicken Soup seasoning (this requires the use of 2 full Ramen packages).

1 packet of Ramen Noodles (Note: I do not like a lot of noodles in my soup.  Ramen noodles have a tendency to expand, so I only use one pack of noodles and save the noodles from the other package for salad toppings or future use.  If you like a lot of noodles, go ahead and use both packets of noodles.  You’ll also want to make sure you break-up noodles before you add them to the soup.  If you don’t, you will be left with some very long and hard to eat noodles).

1 bag of frozen Carrots (I like to use frozen veggies when I can.  In many cases they are more fresh, since they are often frozen immediately after being harvested.  I also find them easier to chop with a knife).

2 cups of chopped celery

1 bag of frozen broccoli

2 chicken breasts (I like to bake my two chicken breasts in the oven and lightly season with garlic powder, and a pinch of salt and pepper.  If you do not have time for this step, I have used canned chicken as well.  It is easy and works great too).

 

Directions:

Bake two chicken breasts until done. I set my oven to 350 degrees and let them bake for about 50 minutes.  However, your timing will depend on how thick your chicken breasts are and also on your oven temperature.

Combine your water, bullion and Ramen Noodle seasoning packs.  Turn your heat up to high and let your broth get a good boil going.  I let it boil on high for about 3 to 5 minutes.

Next add your vegetables and stir.  I let these boil on high for about 2 minutes as well.  I then let my soup rest on low while I cut-up my chicken.

Turn heat back up to med-high and combine chicken and noodles with your soup.  I will usually let it cook on med-high for about 2 to 3 minutes.

Then turn your soup down to low, cover and let it rest for about 10 minutes more.  This allows the noodles to fully cook and the flavors to get evenly dispersed.

Serve and enjoy or freeze for later!

Note: I make a large order of this soup, because I like to freeze it and have it on hand for future colds, rainy days, etc. Also, this recipe is very versatile in that you can add whatever vegetables you like.  Yellow squash, green beans, mushrooms, kale, really any vegetable you  like can be mixed-in.  It’s a tasty way to get veggies onto your kids plates- and husband’s too!

 

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