Chicken Noodle Soup...In July

I made Chicken Noodle soup the other day. It's totally July, middle of summer here. The heat the day I made it was somewhere in the ninety degrees Fahrenheit range. It was a cool 68 in my house :).

But anyway, Chicken Noodle Soup is like, one of my favorite foods ever. Mostly because it's just so frickin' good. But I hate the canned stuff cuz it never tastes right. It's always to watered down and tastes way too much of celery. So here is my delicious chicken noodle soup recipe.


-Four boneless chicken breasts, cut into bite sized morsels.
-Two packages of gluten free fusili pasta (or one giant egg noodle bag. YUM!)
-One medium size package of baby carrots (I love carrots and noodles more than the rest of the soup)
-One full thing of celery (I get the ones that are trimmed when I buy it. I get two, what are they, hearts? in a bag and just cut the ends off and chop them up into celery pieces
-Two small or one large yellow onion (I love this part too cuz they're DELICIOUS)
-About a tablespoon of minced garlic (I use the jarred stuff cuz I'm lazy)
-Two large cartons of chicken stock, your preference
-Enough chicken bouillon to make at LEAST 8 cups of chicken stock, if not more (i made 14 cups...worth it)
-Homemade chicken stock if you've got it (I had about two cups of it in the freezer from when I boiled some leftover chicken bones a while back)
-salt and pepper to taste
-a WEE bit of oregano, don't want it overpower anything
-Some olive oil for cooking
-I think I used some garlic powder as well...idk


So, dice up your onions and heat your pot (which should be pretty big, btw) on high with about a 1/4 cup of olive oil in the bottom. You're going to add the garlic, wait for it to heat up and then sweat the onions on a lower heat setting while you cut up your celery and chicken, so you want enough oil to coat the onions pretty well. While the onions are sweating, cut up your celery and carrots (if you want to). Then add them to the pot. You might need to add a little more oil to get things evenly coated. Cook these on the low temp while you cut up your chicken. Then add the chicken and cook on a high for about four minutes, until the chicken is mostly cooked through (Not completely). While this is happening, open your chicken stock and get it ready to go. Then go ahead and pour it in. Now add water, a cup at a time, until you think you have enough liquid to compensate for all of the stuff going into the soup (remember, you still have to add noodles). Like I said, I added 14 cups...it depends on the size of your pot. Once you've done that, measure out your bouillon accordingly (mine called for 1 tsp for each cup of water I had). Stir well and let it all come to a boil. Then add your noodles and let it cook. Add spices to taste and VOILA! Chicken Noodle soup. It's actually a pretty easy meal when all is said and done. Plus, you have TONS of leftovers, which is nice if you love chicken noodle soup like I do :D


Hope you enjoy the recipes cuz I have more that I'll post up here from time to time.