We continue on with our four weeks of Fall fun with Soup Week this week here at RMK. Soup is one of the first meals I cook when the weather starts to turn at this time of year. I think soup is especially good on a cold and stormy day.
We will begin the week with a classic, Chicken Noodle Soup. This soup also tends to be just what you need when you are feeling under the weather. This version is quick to put together by using cooked chicken. Cook some chicken, use leftover chicken, or just grab a rotisserie chicken from the grocery store – any of these will work.
One thing that does make this soup a bit different is a package of chicken gravy mix. It helps to give it flavor and an ever so slight thickness to the broth. I also like to have leftovers so this recipe makes a good amount.
I just started a new giveaway today, so be sure to stop by the giveaway page to enter!
- 4 cubes of chicken bouillon
- 1 small onion, fined diced
- 2 stalks of celery, diced
- 5 carrots, diced
- 1 pkg chicken gravy
- 2 cups uncooked noodles (I used large elbow noodles)
- 2 cups diced or shredded cooked chicken
- In a large stock pot, place 12 cups of water. Add the bouillon, onion, celery , and carrots to the water. Bring to a boil.
- Once the water is boiling cook for 10 minutes. Add the uncooked noodles and cook until noodles are tender, I do this according to the noodles I use. The large elbow noodles I used it was 8 minutes.
- Next stir in the cooked chicken.
- In a bowl, whisk together the gravy mix with 1 cup of water.
- Drizzle the gravy mixture into the soup while stirring until all is mixed in. Let the soup cook for 1 minute more and serve. Serves 10.
Recipe adapted from my Hubby’s cousin, you know who you are!