Friday, January 6, 2012

Chicken Noodle Soup

I don't know if this was her intent but one thing my mother taught me is that you can cook anything with a good recipe.  During the summer when I was a teenager my mom would occasionally assign us a night to cook dinner.  I would try to get her to tell me what I was supposed to make but she would just tell me to find a recipe in a cookbook to make.  Now I understand that the hardest part of making dinner is deciding what to make and if my Mom wanted a night off of cooking she was going to take the whole night off.

When I was in college I got a cookbook for a Christmas present from my mom.  It was the familiar, never fail, red plaid, Better Homes and Gardens New Cook Book.  Did you have one of these in your home growing up?  Do you have one in your kitchen now?  I think it's the one basic cookbook every home should have.  Especially if you are new at cooking.  I've had successes with every recipe I have tried from there.

So when I was in college a friend of my sister's and mine got sick with the flu.  We wanted to make him some soup but neither of us had ever made chicken noodle soup before.  We turned of course to the trusty Red Plaid.   There we found a simple recipe for chicken noodle soup.  It was quick and easy to make with a deep flavor that was the pure comfort food you need when you are sick.  The touch of basil and oregano (which I had never had in chicken noodle soup before) add just the right amount of flavor.  And using tomatoes add just a touch of sweetness.  You can use any vegetables that you like in your soup including frozen mixed vegetables.  As always using quality homemade chicken broth will bring the flavor up a notch.

Chicken Noodle Soup
adapted from The Better Homes and Gardens New Cookbook 11th edition

4 1/2 cups chicken broth
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
2 stalks celery chopped 
2 carrots sliced
1/2 cup corn
1/2 dry medium sized pasta
2 cups cubed cooked chicken
1 14 1/2 ounce can diced tomatoes.

In a large pan combine chicken broth, onion, basil, oregano, pepper, bay leaf, and carrots.  Bring to a boil and add celery and noodles.  Boil for 8 minutes or until noodles are almost cooked.  Add chicken, undrained tomatoes and corn.  Heat thoroughly and serve with saltine crackers.
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  1. This Looks amazing, generally we don't put bay leaf in soup! But I can really imagine the flavor. Thanks for sharing, though instead of using normal chicken broth I was planning to use the reduced sodium chicken broth for health reasons -

    Thanks again :)


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