9.30.2010

outsmarted.



since the weather here is still not cooperating with my desire to cook {and eat
homemade chicken noodle soup with crusty-on-the-outside-soft-on-the-inside white bread...
i decided to get a little creative.

i cranked up the a/c and went to town making a giant pot of the stuff.

and let me tell you...it was delicious!
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in case you care to try the very best homemade creamy chicken noodle soup known to man...
here's the recipe {from the kitchen of one fabulous cook...who just so happens to be my mom}:
{you're welcome}

Creamy Chicken Noodle Soup


8 cups of water
3 skinless boneless chicken breasts
2 cups chopped carrots
2 cups chopped celery
1/2 onion finely chopped
2 T fresh or dried parsley
2 cans cream of chicken soup
½ cup milk
½ pkg. egg noodles (“Country Pasta” brand in red and white checkered bag are the best)
salt and fresh cracked pepper to taste
2 T. soy sauce
dash of granulated garlic

Make chicken broth by gently boiling chicken in 8 cups of water. Skim off foam; set chicken aside. Add chicken flavoring to broth; adjust for taste. For best tasting broth, use “Better then Bullion” chicken flavoring. Add veggies and simmer until tender. Add canned soup and milk. Add uncooked noodles and cook until soft. Add salt if needed, pepper, soy sauce, and garlic powder. Shred chicken with two forks and add to soup; heat through and serve. Delicious served with hot French bread or crusty rolls.
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did i mention i'm SO looking forward to this weekend?
my sis and her boys are coming to visit!
YAY!

we plan to hang out, goof off, eat way too much and...
watch this.
...

hope your weekend is filled with lots of things you love too!
...

2 comments:

natalie said...

I just found my conference weekend dinner plan! This soup and a hundred cinnamon rolls should do it!

Chanda said...

totally going to attempt this recipe, thanks for sharing! i'll jump on any opportunity to mimic diane in the kitchen!