Jarrett Cutsler

Easy Chicken Noodle Soup

Jarrett Cutsler
Easy Chicken Noodle Soup

What do you do when it’s zero degrees out, and your kitchen sink pipes are frozen? DUH. YOU MAKE HOMEMADE CHICKEN NOODLE SOUP!

My wife loves it when I make homemade soup. It’s just something about homemade soup that gets the job done. Probably because it hasn't been sitting in a preserved can for months. That’s right! I said it Campbells! Progresso, you too! I’d like to think the fresh ingredients have something to do with it. I’d also like to think, “homemade” gives you that sense of pride. This somehow translates into your tastebuds’ best meal ever. So, even if it’s good, now it’s GREAT. BECAUSE YOU MADE IT, ALL BY YOURSELF. YEAH!

So, I love slow-cookin’. I love just simmerin’ stuff to death. I’m talking about food, sitting in a slow-cooker or covered pot, untouched, for hours. THE SMELLS. ALL OF THE SMELLS. Soups, Chilis, and Roasts are just the best things ever. They tend to be super easy. But more importantly, super flavorful (even better). I haven't even mentioned leftovers yet! LEFTOVERS FOR DAYS, PEOPLE. What’s for lunch tomorrow? LEFTOVERS. Day after that? LEFTOVERS. “I’m so glad I’m done cooking all night after a long day of work, and now I get to make lunch for tomorrow. Yay!” Give me a break. My nightmare…

Caution: Run-on-sentence-rant! - Yeah, so what? I’ll pop my leftover soup lunch in “microwavable tupperware” into that nasty microwave that never gets cleaned at work because people’s food explodes in it, and then they don’t clean it, if that means me not having to make lunch the night before or in the morning, which means me having to get up extra early for work.

Come on. You feel me…

Recipe

1 Chicken Breast or Cutlet (sliced)

2 Boxes Chicken Stock or Vegetable Stock

4 Cups Medium Egg Noodles

1 Cup Sliced Carrot

1 Cup Sliced Celery

1/2 Cup Chopped White Onion

2 Tablespoons Kosher Salt

2 Tablespoons Pepper

1 Tablespoon Garlic Powder

2 Cups Water

2 Tablespoons Vegetable Oil

Directions

  1. In a Large Pot, combine Stock, Water, Vegetable Oil, Chicken, Onion, Carrot, Celery, Garlic Powder, Salt & Pepper.

  2. Bring to a boil. Simmer and cover for 2 hours. You want your veggies tender!

  3. Uncover and turn the heat off.

  4. Immediately, add your Egg Noodles.

  5. Let the noodles soften and thicken.

  6. Taste (add more salt if necessary)

  7. Serve & Enjoy!