Soup Kitchen

It has been an especially harsh, cold winter this year in Utah, and all I want to do is curl up on the couch with my warm fuzzy blanket and watch re-runs of Gilmore Girls all day long….but since I’m a responsible mother of two, that’s not possible. Anyways, the only other thing that I enjoy more than that on a cold wintery day is a warm cup of soup. So last week was officially soup week. I am going to share my mom’s super yummy chicken noodle soup recipe that is a staple in my house. It’s easy and fast and it couldn’t taste any better, especially when it’s snowy outside.


Mom’s Chicken Noodle Soup

1/2 small onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 tbl olive oil
3 32 oz. boxes Chicken broth
2 cups shredded chicken
1 lb. egg noodles (I like the frozen kind)
1 can cream of chicken soup
2 tbl fresh parsley
salt and pepper to taste

In a large soup pot, heat olive oil and add onions, carrots and celery, and cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parlsey. Add salt and pepper to taste.
Sounds easy enough right? It makes a ton, and it's even better as leftovers!

More Soup!!!!

Chicken Minnestone Soup

2 C. Shredded chicken
4 cups water
2 stalks celery, diced
2 large carrots, diced
1/2 medium onion, diced
1 (10 oz.) can beef broth
1 (10 oz.) can bean w/bacon soup
1 (10 oz.) can diced tomatoes
1 (10 oz.) can navy beans
1/2 lb. dried noodles of your choice
1 tbl. sugar
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper

Add ingredients and stir together. simmer, uncovered, over low heat for at least 1 hour. Makes excellent leftovers!