As soon as the weather begins to get cold, The Boy and I start craving hot and home style meals. One of our favorites is chicken and noodles. It's warm, comforting, and delicious. Being easy to make, it stays in our meal rotation throughout the winter months. I love to serve it on blustery cold days in the dead of winter’s cold, but it is also perfect during those crisp and bright days in October, just after the leaves have begun to change.
This recipe is simple, and you can make it as soupy or noodle-filled as you would like. I like to add peas and carrots to mine, but you can add any vegetable you feel would be at home in a bowl of hot chicken soup. The recipe as written makes six servings, or four with leftovers.
Ingredients:
1 pound boneless, skinless chicken breast, cubed
3 14-ounce cans of chicken broth
2 carrots, cut into 1/4 inch thick rounds
1/2 teaspoon garlic powder
2-4 cups dry egg noodles
black pepper, to taste.
How-To:
1. In a large stock pot over medium-high heat, combine your chicken, sliced carrots, garlic powder and broth. Bring to a simmer and cook for ten to fifteen minutes, until the carrots are tender and the chicken is cooked through.
2. Reduce heat to medium and add your noodles - up to 4 cups, depending on how soup-like you want your dish to be. Remember the noodles will absorb the broth as they cook, so ensure that all of the noodles you add are able to be submerged in the broth. Allow to simmer until the noodles are cooked through, approximately five to seven minutes.
3. Remove from heat and add pepper to taste. Serve hot with a side of buttered rolls or crusty Italian bread. This is fantastic on frigid days, or after an afternoon spent playing in the snow.
Enjoy!
