Brrrr….it’s cold outside! We’ve gotten very little snow so far in Nashville this winter, but it sure has been extra cold (-10 wind chill this week, what?!). Makes me want to just bundle up by the fire with a warm bowl of soup. Speaking of, I recently told my husband I was going to make a pot of chicken noodle soup and his response was “Why? I like Campbell’s.” Is that a challenge? I think so.
I love making homemade soup, but I’ve found it hard to get my chicken stock just right for the perfect chicken noodle soup. Then I ran across Better Than Bouillon chicken base through a recommendation in Good Housekeeping and thought I’d give it a try. Way impressed – and its only around $3.50 for a jar that makes 9.5 quarts of broth (that’s 36¢ per quart!).
Here’s my recipe – by the way, when my husband tasted it he said “You did it. You beat Campbell’s.” No offense Campbell’s, but I knew I would.
Easy Chicken Noodle Soup
(makes 4-6 servings)
1.5 quarts of water
3 tbsp Better Than Bouillon
1 cup wide egg noodles (more if you like your soup thicker)
3/4 cup chopped baby corrots
1 lb chicken breast, cooked and shredded into small pieces
Dash of pepper
1 tsp parsley
Pour water into a large saucepan or small stock pot over high heat. Dissolve chicken base in water and add egg noodles. While that is heating, boil chicken breast in a separate pot and chop up baby carrots. Add carrots to the chicken base. When chicken is mostly cooked through, slice/shred into small pieces and add to the soup. Sprinkle pepper and parsley and stir. Cover and simmer over medium heat for 10-15 minutes.
