Mr. B. and I were both under the weather this week – he had a cold, and I think I was suffering from a general malaise thanks to 24 hours straight rain the other day. Or maybe I’m getting his cold. Meh.
I spent most of Wednesday playing Candy Crush Saga on my iPhone and watching season 4 of Californication. That show is so messed up and I will never be able to eat anything with clams in it now. You can thank the character Marcy. If you don’t know what I’m referring to here, I recommend tuning in, because I’m not writing it down. I find the show equal parts hilarious and disgusting and can’t stop watching. Anyways.
When you’re sick you rest, and you eat chicken noodle soup.
I wasn’t about to subject us to a day of canned soup, so I ran over to the grocery store and picked up this pretty little chicken.
Buying a rotisserie chicken from the deli section takes out a huge chunk of cooking time (so I could get back to my Californication…) The only thing that would make it better for me would be if I could buy a boneless chicken cause I really, really hate the bones. Makes me not want to eat meat. Oh well, I will get over it one day.
I found this recipe and it was a good start for the kind of soup I wanted to make. Poor hubs was all down and out, so I had to cook quietly and quickly and I didn’t have any of his magical sous chef skills at my disposal. All you really need is two large pots and a colander. We like our vegetables crunchy, but if you want them softer, just saute them for a few minutes with 2 tablespoons of olive oil.
- 1 12 oz bag egg noodles
- 1 rotisserie chicken
- 12 cups low sodium broth (I used 8 cups chicken broth, 4 cups of vegetable broth)
- 3 carrots, peeled and diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne powder
- 1 tablespoon chopped fresh basil
- salt and pepper to taste
- a few lemon wedges
- Bring a large pot of water to boil. Add entire bag of egg noodles and cook until just tender. Drain and rinse under cool water, and set aside.
- While noodles are cook, pour broth into another large pot. Bring to a boil and then reduce to a simmer.
- Stir in the carrots, green pepper and garlic.
- Gently add the entire rotisserie chicken and all pan drippings. Cover and cook for 15 minutes.
- Pull out the chicken and set aside. Stir in seasonings and basil.
- Pull as much meat as you can off the bones, and discard the chicken carcass. Dice the chicken meat.
- Stir the noodles and chicken meat into the soup and heat through.
- Serve hot. After ladling into individual bowls, squeeze fresh lemon juice into each bowl to taste.
adapted from Mom Advice
|Amount Per Serving||As Served|
|Calories 3511kcal Calories from fat 1409|
|% Daily Value|
|Total Fat 157g||242%|
|Saturated Fat 44g||220%|
|Dietary Fiber 27g||108%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This soup is spicy, just to give you a heads up. It heated the disease right out of us. Adjust the seasonings if you are not too big on spice, or add more lemon juice.
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