Homemade Chicken Soup - Guest Post | Health, Love & Fire

Homemade Chicken Soup - Guest Post

Wednesday, October 30, 2013

I'm really excited to introduce you to a new friend of mine in the blogging world named Hillary! I love her recipes and the projects and stories she shares and I definitely can't wait to try out this chicken soup recipe on a cold fall or winter day!! 

Hey Y’all!  My name is Hillary & you can find me over at A Whole Awful Lot, where I talk about the random  happenings in my life, share recipes, a few DIY’s, learning how to be a wife, and my journey towards becoming healthier! 



There are a lot of things that I am not good at, but cooking & baking is not one of them!  My MR. jokes that if I hadn’t known how to cook then he would have gotten me a cheaper engagement ring and signed me up for cooking classes.  Or at least I think He’s joking! 

I grew up eating “clean”, as is the new fad going around today.  Back then, it wasn’t a fad, it was just how my mom cooked & I didn’t know anything different.  Then I moved out on my own and discovered the world of processed foods.  I didn’t go hog-wild or anything, but I can’t say my diet was “clean” either.  Now, the more I research and learn about processed foods, and pay attention to how I feel after eating them, I’ve gone back to my roots for cooking.  Everything tastes better homemade, and it’s SO much better for you.  It might take a little more work, and a little more planning, but it ends up saving money and tastes so good!  Just take a look at the ingredient label on packages, and take the time to Google what the ingredients are, and then Google the healthiness of those ingredients.  Hopefully it will cause you to think twice before eating it!

Autumn is in full swing, and the weather is starting to get cooler here in Mississippi.  And that means that the cold and flu season is going to be full steam ahead!  In fact, it’s already been to visit my house!  My MR. came down with the flu last week, and so I whipped together a pot of chicken noodle soup.  SURE, it wasn’t as easy as opening a can of Campbell’s, but it sure tastes a lot better and is WAY healthier to eat!  It doesn’t really even take that long to put together!
Before I delve into my recipe for chicken noodle soup, there are a few things that you should know about me….

 I am not a measurer; I am a dumper & a thrower.   I’ll add a little of this and a little of that until I get the taste that I am going for.  It works for me!  I do my best when I am sharing recipes to get approximate amounts for you!  If you are a dumper & a thrower as well, please feel free to just use this as a guide!   

I believe in using salt.   I salt my veggies when I sauté them.  I salt my water when I cook just about everything.  Salting water for pasta & potatoes is a MUST!  If you salt while you are cooking, then you have to add less salt when you are eating!   Neither the Mr. & I have high blood pressure, so until one of us does then I’m going to continue salting my food!  Salt makes everything taste a lot better!  I do however use sea salt, so that’s a little better, right?  Here is an interesting read about how salt might not actually be all that bad for you!  Research it for yourself and decide! (http://www.scientificamerican.com/article.cfm?id=its-time-to-end-the-war-on-salt&page=1)



Ingredients:
6-7 cups chicken broth (preferably homemade, Homemade Chicken Broth Recipe or more, depending on if you like soup more “brothy” or more “stewy”
3-4 cups cooked chicken, diced or shredded
1 bag egg noodles
1 can rotel
3-4 carrots, washed and sliced
2-3 stalks celery, chopped
1 Onion
2-3 Tbls Butter

Spices & Seasonings:
Minced Garlic
2-3 Bay Leaves
Fresh Parsley, finely chopped
Italian Seasoning
Salt
Pepper
A Touch of Cayenne Pepper
2-3 Tbls (or more to taste) Chicken Bouillon (I use this brand)

Directions:
1. Using a large sauce pan, melt the butter on medium heat.  Depending on how hot your stove top cooks, you’ll want to do this at a medium/high.  Add in garlic to taste (I use a lot, ¼ cup wouldn’t be exaggerating!  Garlic is really good to use during the cold/flu seasons!), onion, celery, & carrots.  Sauté the vegetables together until carrots have started to soften.   I added in a touch of sugar to help the carrots with their sweetness since mine were on the bitter side!



2. While the vegetables are sautéing, bring a pan of salted water to a boil and cook the bag of egg noodles.  I only cook mine to an al dente, or a little less done that that. They will get cooked more later in the soup!

3.   When the carrots have started to soften (they won’t be soft, but they won’t crunch when you bite into one either), add chicken broth, bay leaves (you will pick these out at the end!), fresh parsley, rotel (with juice) chicken & chicken bouillon to pan.  Stir everything together.  Turn heat to a lower high temperature and let everything simmer together.

(Fresh Parsley)

(Chopped Parsley)


(Chicken)
4. When the noodles have been cooked to al dente, drain them and add the noodles to the broth mixture. 


5. Continue to let everything simmer together until the egg noodles & carrots are soft!  During this time, don’t be afraid to taste the broth (careful, it’s hot!) and adjust your seasoning to your liking!  Maybe you would like some more garlic, maybe you would like to add more chicken bouillon!  It’s YOUR soup, make it how you like it!

6. Enjoy!



This soup is so delicious, and the homemade broth helps your body fight infection during the cold and flu season!  It also freezes really well, so if this makes more than you can eat, divide it up into freezer safe containers and freeze it for a later meal!

Please stop by my blog and let me know how your soup turned out!  If you have any questions just shoot me an e-mail, twitter, or facebook message and I’ll get you an answer!

Y’all have a wonderful day!

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