In the winter I love soup for lunch and dinner. And amazingly, my boys have decided they like my soup this year. And my hubby loves it, too. It is so nice to find a dinner that everyone appreciates, and they tell me!
When I make soup, it never tastes the same twice because I always play around with the quantity of the ingredients. I like the freedom to throw in more or less of whatever I have on hand.
So here is an approximation of what I do to make Chicken Noodle Soup.
Chicken Noodle Soup
1 lb chicken breast, cooked and cubed
1 onion, chopped
Splash of olive oil
5 thick carrots, chopped (or 10 skinny ones)
3 celery stalks, chopped
6 cups chicken broth
1 tsp thyme
salt and pepper to taste
2 cups dry egg noodles
Saute onion in olive oil until browned. Add carrots, celery, chicken broth, thyme, salt and pepper. Bring to a boil. Add chicken and dry noodles. Boil 14 minutes or until noodles are cooked.
It makes enough for my family of 5 to have dinner, and I get at least 2 lunches out of it.
So, go ahead and play with the ingredients and make as much or as little as you like! Enjoy!