28 January 2010

Recipe: Chicken Noodle Soup

 Paula A. Tomey-Allen
2 C Cooked, Chopped Chicken (lightly browned in canola oil)*
2 C Chopped Celery
2 C Chopped Carrots
3 “Heaping” T Corn Starch, dissolved in ½ cold water
8 C Hot Water
4 "Heaping" T Chicken Bouillon
1 T Minced Onion Flakes
1 T Parsley Flakes
Dash Garlic Powder
Dash Paprika
12 oz Rotini Noodles 

* Can use Canned Chicken

Crock Pot Method:
Put all ingredients in large crock pot, except for noodles, and cook on low heat about 3-4 hours. Time needed depends on your crock pot's cooking time and when the vegetables are tender. Sample broth to make sure it tastes right for you. If not "chickeny" enough, then add a little more bouillon powder. I don't add salt as the bouillon has plenty. When it tastes just right, turn up the heat so that it boils or transfer to another pot and finish cooking on the stove. (My crock pot is the type that sits on a hot plate and then can be used on the stove as well.) Bring to boil and add a package of noodles and cook until they are tender, but not soggy. We like Rotini noodles and the vegetable ones look so pretty.

Stove method:
Combine all ingredients except noodles and cover with tilted lid and simmer on low for about and hour or until veggies are tender. Bring to boil and then add noodles. Cook until noodles are tender but firm, about 7 to 10 minutes. You can of course substitute turkey for the chicken for Turkey Noodle Soup or stew beef and beef bouillon for Beef Noodle Soup.

The name "Buckets of Love" comes from where I like to fill an ice cream bucket with this or another soup and take to a family needing some good ole' fashioned Mom's homemade soup.

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