It’s winter and chicken noodle soup on a cold snowy day is just body and soul warming in my opinion. I thought I would *try* and write about cooking chicken noodle soup. We will see how this goes. Cooking is instinctive to me. I religiously cook dinner. If I do an easy breakfast, then I cook lunch as well. If I cook breakfast, then I do an easy lunch. I am always in the kitchen it feels like! 😍 Writing about it is a bit of a challenge, but I think there is so much benefit to cooking for the family I wanted to give it a try.
ALWAYS START WITH THE ROUX
Now this is going to sound like I don’t know what I’m talking about, but a roux in my definition doesn’t always contain fat. When I say roux I mean the base for the soup. For a family of 10, this is what you need for the roux:
5 stalks of celery, 30 baby carrots, 1 onion, 2T minced garlic-Don’t be afraid to add more if you think it looks like it needs it. I don’t think you can have too many veggies.
Chop all that up and put in the bottom of your soup pot. Then turn your burner on to medium heat and add 1.5 cups chicken broth. Stir and cook until the carrots are soft. While stirring, season the roux with Herbamare seasoning salt. It is my GO TO seasoning salt. I love it. Add 1tsp sea salt. My rule of thumb is when the carrots are soft, the rest will be as well. The carrots take the longest to cook.
The next step is to add the chicken. I use 2 organic chicken breasts and chop them up into bite size pieces. Stir them into the roux and let it all cook together until the chicken is cooked through.
The next step is to add more chicken broth and water. 3 cups water, 3 cups broth.
Then add one bag of wide egg noodles. If there isn’t enough water to cover the noddles, and 1 cup water and 1 cup chicken broth until they are fully covered plus some. You want a little extra water/broth mix because the noodles will expand.
Now, the trick is to season it just right. I use a seasoning at this point in the soup called Vegeta. It is a seasoning I learned about in Romania. You can get it at European grocery stores. I’m thankful we have one fairly close. I don’t use any other seasonings. I taste as it cooks. I let the soup simmer for about two hours, adding a little Vegeta if needed.
After it is cooked, I add a spoonful of sour cream to each bowl of freshly poured soup. The sour cream is also something I learned in Romania, and it is SO GOOD! I serve bread or rolls with the soup and this meal makes for GREAT leftovers.
A variation that is also good is to make it a creamy chicken noodle and you would add a can of cream of chicken soup when you add the water and broth. If it’s not creamy enough, you can add a little flour to the soup.
If you decide to make it, let me know how it turned out! I don’t think recipe writing is my best work. Maybe I’ll get better at it! 😍
May God be glorified in all the not so average mamas/ladies today! 😀