Sunday, January 23, 2011

Chicken Noodle Soup

This recipe goes with my recent surgery post on my other blog. I decided that since I love to cook, I would share all my lot of recipes on a separate blog. So here is the 1st recipe I will share with you. Let me start by saying, I have NEVER made homemade soup before. So after reading many many recipes, I kinda came up with my own. They all seem to be pretty similiar and sometimes Im not for following and exact recipe, I like to tweak it to my likings. And thats what I did:

Crockpot Chicken Noodle Soup
Chicken Breast
Chicken Broth (regular, fat free or low sodium)
Chicken Bullion Cubes
Water ( I used 1/2 broth, 1/2 water)
Carrots (sliced)
Poultry Seasoning
Bay Leaves
Salt and Pepper to taste ( I didn't add much salt bc of the broth)
Garlic Powder
Egg Noodles (I used no yolks)

I didn't measure anything, I did everything to my taste and my liking. I seasoned the chicken and added the broth, water, celery and carrots. When the chicken was starting to fall apart, I removed it, shredded it and put back into pot. I kept my celery in a stalk as we dont really like the celery and wanted the flavor but not necessarily to bite into it. So prior to serving I took the celery out. I added about 3 bay leaves and took out at the end. I just let it cook on low all day. I boiled my noodles separate and added prior to serving. After much research, I found that you can add them to the pot but it quickly can turn to mush if not done correctly. So i turned mine on low, cooked noodles added and sereved with warm french bread. This was way yummy and I will make again. Sorry if you are looking for exact measurements but lots of times I like to make stuff by taste.