Thursday, February 24, 2005

Chicken Soup For The...

Well okay, just chicken noodle soup. It's February and everybody in my family is either sick, just gotten over being sick, or is about to get sick. Actually, I think it is all three for some of us. So I've been making a lot of chicken noodle soup. Sure, I could crank open a can of Campbell's finest, but I just can't eat that stuff any more.

When I was little, I thought that that was how soup came. I didn't know ordinary people could actually make soup. I was fine with some Campbell's condensed soup. Then I discovered Progresso soups and they were better, but later I learned to make my own soups, and now I can't go back. I never should have learned to cook. It really cuts down or your ability to enjoy prepackaged convenience foods.

But back to soup. Here's the recipe I use for making chicken noodle soup. It freezes well, so when I have leftovers, I save them for times when we're too sick to cook. It's as easy as canned soup then only about a million times better.

Chicken Noodle Soup

Shredded chicken from 2 chicken breasts
2 quarts chicken stock (I try to keep homemade stock in the freezer, but when I'm out The Washington Post recommends College Inn Chicken Broth. It's pretty good.)
1/4 teaspoon black pepper
3 stalks celery, medium-diced
4 carrots, medium-diced
2 cups wide egg noodles (or if you are like my dad who doesn't like wide egg noodles, you may use the skinny ones)
1/4 cup chopped fresh parsley (I prefer flat leaf, but curly works)

Bring chicken broth and pepper to a boil in a large pot. Add vegetables and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the shredded chicken and parsley. Heat, taste for seasonings and serve.

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