August 12, 2012

Chicken Noodle Soup

It is only the beginning of August and the subtle hints of autumn are in the air in my tiny slice of Germany. You can step outside and smell it. You know the smell, the one that goes so well with caramel apples and pumpkin pie. This is my favorite smell.

To celebrate this glorious scent, I tried my hand at a classic soup and came out with some fantastic results. I won't even waste your time expressing how terrif this soup is, you just need to give it a whirl. I would however suggest waiting until your neck of the woods invites you to enjoy the sweet smell of the oncoming season!

2 boxes (32 oz each) chicken broth
Package of chicken breast tenderloin (about 1 pound)
1/2 cup minced onions
1 can (26 oz) cream of chicken soup
Package of egg noodles (I like the wide noodles)
1 tablespoon black pepper-optional
1/2 stick unsalted butter

  1. Pour the 2 boxes of broth and onions into a large pot, place on medium heat. Meanwhile, cut the chicken into your preferred size chunks and place into the pot and cover. 
  2. After 15 minutes start your noodles in a separate pot, strain once they are done. Check your chicken to see if it's fully cooked (another 10-15 minutes after you've started your noodles), once it's cooked through add your noodles, cream of chicken soup, pepper (I liked this amount of pepper, but it is A LOT of pepper, so I'd maybe only add 1/2 a tablespoon in the future), and butter. 
  3. Stir until everything is mixed together nicely and serve! This is a pretty thick soup, which is the way I like it; but if you prefer a soupier soup, I suggest adding a can of water when you add the cream of chicken soup. Enjoy!

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