Wednesday, March 24, 2010

Chicken Noodle Soup

One of my go-to lunches is soup. When I'm home by myself, I like to avoid a fuss, stick something on the stove, and five minutes later, presto! Food! Depending on the kind of soup, I pair it with some kind of bread (or cracker) and call it a day.

Though I wouldn't necessarily put canned soup into the same category as chips or cookies, it's hard to argue that it's not a pre-packaged food, especially when you get to the middle of the ingredients list and you no longer know what you're reading. So for the next month, my easy go-to lunch is gone. If I want soup now, I'm going to have to cook up big batches and store them in the fridge. Enter the homemade chicken noodle soup!

One of the things I like about chicken noodle soup is that, at its base, it's really quite easy. You basically throw everything into the pot, let it boil a bit and then it's good to go. If you wanted to, you could use store bought chicken broth/stock, buy a cooked chicken from the store and pull the meat off the bones, and chop up whatever veggies you want. Or, you can make it more "complicated": make your own stock, cook your own chicken, thicken it up with some flour, whatever.

As I already had stock made, I picked up a chicken breast with skin & bone from the store (since I can't stand the flavor of the rotisserie chickens available to me at my Whole Foods, just not my combination of herbs). I added the veggies I like (not a big fan of celery--especially since the organic ones seem to be so salty! Anyone else have this problem?), threw in my egg noodles and herbs and had soup.

I enjoyed a bowl...and then Matt got home...and ate all the rest (though not at one sitting!).

So since the weather is changing, and spring is on its way (yay!!), I encourage all of you to sneak in that one last bowl of soup before it gets too warm.


  1. That soup looks SO good! Good luck with your experiment. I'm rooting for you!