I must have food on the brain. Earlier this month we celebrated #NationalDoughnutDay. Coincidentally, a "artisan" doughnut shop opened within walking distance of my place. They make all these amazing flavors like chocolate mousse (pictured here), plus white chocolate, dulce de leche, cookies & cream, and key lime pie, among others. Is it a conspiracy to get me to eat more doughnuts? Maybe! However, I also want to show that I’m trying to eat healthier. For instance, I cooked homemade chicken noodle soup the other day. It’s not my recipe. In fact, I stole it from my parents…who got it off the back of the chicken bouillon jar. It is DELICIOUS and so EASY to make!
Here’s the recipe for Chicken Noodle Soup.
Start with chicken bullion. I like the “Better Than Bullion” brand for this recipe. It’s not a powder or cube like some brands. It has more of a thick paste consistency so it’s creamier.
Ingredients:
- 6 Tablespoons of chicken bouillon
- Half of a rotisserie chicken diced into small pieces (Note: You can use whatever chicken you want, but it does need to be cooked. Rotisserie chicken is easy as you can buy it cooked at the store. You can use more than half of the chicken, it just depends on how much you like
- 8-10 cups (2 ½ quarts) of water
- A package of frozen vegetables (I use 2 small bags, 1-corn and 1-mixed as I like a lot of corn and most frozen varieties either don’t have corn or only a very little. Use whatever veggies you like though.
- Egg noodles (This recipe says to use 6 ounces but I say screw that! The noodles are the best part! Use as much as you want!)
Directions:
· Dissolve the bouillon in the water in a large pot
· Add the chicken (diced), frozen vegetables, and egg noodles
· Bring to a full boil
· Lower heat and simmer for about 10 minutes or until the egg noodles are soft.
· ENJOY!
Kristin Wallaceis the USA Today Best Selling Author of inspirational and sweet contemporary romance filled with “Love, Laughter and a Leap of Faith”. Her latest book, SECOND CHANCE HERO, is available now.
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5 comments:
Wow, that's an easy recipe...my favorite kind. I'd add the frozen peas or maybe a half bag of peas, half of corn and one of mixed because I like peas. Diabolical to have doughnut shop so near.
Your chicken soup recipe sounds wonderful and so easy! I'll definitely be trying that one. The doughnut looks really good. Having said that, I'd have a hard time not going to a doughnut shop if it was just around the corner. Thanks for sharing.
Your chicken soup recipe sounds really good, Kristin! Ah, doughnuts...I rarely indulge nowadays because gluten-free doughnuts are hard to find. But I enjoy remembering how good they taste!
I would be in big trouble if an artisanal doughnut shop opened near me! And now, of course, I'm craving a doughnut, hehe. That chicken soup looks delicious. That brand of chicken bouillon is the one we use, and it's recommended by America's Test Kitchens - so you know it's good.
LOVE your recipe. It's going in my husband's (he is the primary cook in this household) file with a request. As to the doughnut shop, I would be in HUGE trouble with something so good so close to my home.
Thank you for a post that put a huge smile on my face.
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