In my home, soup is a rarity. My hungry tall, slender husband finds soup an appetizer therefore soup is generally not served. He delights in large hearty meals such as: steak, mashed potatoes, asparagus, layered salads and let’s not forget about dessert. Chocolate pie would be first on the list.
But this week things have changed. DanielBoy had all four of his wisdom teeth pulled and boom- bonus time for me. The doctor ordered soup and soup it has been for a couple of days! Yay! Although I feel for him as he recovers and have served as the nurse for all his needs, I have certainly enjoyed all the soup in which we have indulged. “Soothe your soul meals!” I call them.
Because of this doctor mandate, I have enjoyed cooking soup recipes this week and I want to share with you one that is really a “one pot wonder”. Where a lot of traditional chicken noodle soup recipes take all day and depend on cooking a whole chicken, this recipe calls for a more simple effort. This one-pot wonder will taste just as good without all the mess and maybe save you a little time too. It is super easy and tastes “oh so good!”
One-Pot Chicken Noodle Soup
Ingredients
3 (32oz) cartons chicken stock
1/2 medium sized onion
1 1/2 cup diced carrots
1 bag of frozen peas
1 cup diced celery
1 cup water
1 lb. boneless chicken (I used thighs – i <3 dark meat)
1 can cream of mushroom soup
1/2 tsp. poultry seasoning
1 box noodle, uncooked or 3 cups egg noodle, uncooked
salt & pepper, to taste, of course
Checkout how easy this is:
Add chicken to the broth
then add poultry seasoning and onion
Cook covered 15-25 minutes or until chicken is cooked all the way
Make sure to cut up your veggies while this is cooking
once chicken is cooked take out and chop or shred (whatever you prefer)
now add veggies
cream of mushroom soup
water
noodles
cover cook 15 minutes on medium heat
now add chicken
taste for salt or pepper that may need to be added
cook covered another another 10 minutes, medium heat
Make sure to serve with crackers or hawaiian bread
Enjoy!
Katie Girl
