Thursday, August 2, 2007
Ultimate Comfort Food

So, we are finally home and wouldn't you know it...some of us are sick. Well, that means only one thing...chicken soup! We call it chicken soup, but really it is more like a stew. This is one of those recipes that we have made for years based on what the illustrator's mom used to make. Throughout the years we have adapted it to our tastes and I have now written it down to pass on to you. I cook the chicken myself, but you can use leftover chicken or store bought rotisserie chicken to make it easier. I hope you enjoy it as much as we do!

Chicken Soup
4 cups cooked shredded chicken breast (about 3 medium bone-in chicken breast)
4 cups sliced carrots
2 cups frozen corn
1 14.75oz can cream style corn
5 14 1/2oz cans light chicken broth
4 cups no-yolk egg noodles
onion powder
garlic powder
poultry seasoning

If you are cooking the chicken, place the chicken in a large pot and cover with water. Sprinkle with a generous amount of onion powder, garlic powder, poultry seasoning, salt and pepper. Boil chicken for about an hour until it pulls away from the bone easily. When done cooking, remove from the pot. Pour water out of the pot and pour the chicken broth into the pot. Add carrots, corn and cream style corn to the pot and bring to a boil. Shred chicken while that cooks. After the pot boils for about 15 minutes (carrots should be tender, but not fully cooked), add the chicken and noodles. Season with 1/4 to 1/2 tsp poultry seasoning, salt and pepper. Cook with pasta according to the directions on the package (about 10 minutes). Serve up!

1 cup = 162 calories

*As a side note...I don't always specify the amount of salt and pepper due to everyone having different tastes. I am trying to cut back on the amount of salt I take in so use it to your discretion!


posted by Sarena Shasteen - The Non-Dairy Queen @ 9:17 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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