My policy is to cook what tastes good. Due to this, I rarely use recipes. I have decided, however, that everyone needs to taste the deliciousness that I create and in order to do so, I need to write a recipe or two.
Cold and flu season is upon us which means it’s the time of year where we yearn to return home so our moms can make us soup and we can lay in bed all day. The problem is that we are in college, we have to go to class every day, and we need to be healthy. The best way to combat a cold has been known for decades: chicken noodle soup. I will now bestow my wisdom upon you with the best recipe for chicken soup, (made from scratch), that you will ever encounter.
Ingredients:
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2 packages of chicken broth (32 oz. cartons) * Make sure that it is SALT FREE (you’ll be adding salt later)
- 1 rotisserie chicken
- 2 large carrots
- 2 stalks of celery
- 1 sweet onion (optional)
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½ package of cheap egg noodles
- Side note: if you’re gluten-free, feel free to switch the egg noodles for rice pasta, but be careful on the cooking time because rice pasta cooks faster than you can say “rice pasta”
- Chopped garlic (optional)
- Salt and pepper
A warning before we begin: get ready to get your hands dirty. You’re going to have to pull apart the chicken. You can buy a different type of chicken, (like pre-cut strips) but it doesn’t add the flavor that a rotisserie chicken provides. Also, I tend to like soups where the broth is one of the lesser components, so feel free to add more broth than I use.
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Put a pot of water on to boil. When it is boiling, add half of the bag of egg noodles and cook for six minutes.
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Slice the carrots and celery. Chop the onion but keep the pieces pretty big.
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Pour the cartons of broth into a large pot and start heating it on medium heat.
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Add the vegetables to the pot.
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Open the chicken container and slice as much as you can away. The chicken does not need to be in perfect, delicate strips. This is not meant to be a “pretty” soup. When you cannot cut any more away using the civil means of a knife, dig in with your fingers. Try to keep the chicken in chunks (no one likes strings) but go at it like you’re a caveman. -
Add the egg noodles to the broth.
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Let it heat for about four minutes on medium heat.
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Try some! Add salt until it tastes right for you and some pepper, too. Don’t add too much salt without trying it in between additions, though. Salting a food too much is one of the worst things you can do.
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If you’d like, add a little chopped garlic. It can add some flavor to a could-be bland dish.
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Serve and enjoy! Best part about this soup: grab some Tupperware for the leftovers because it can be stored in a refrigerator for up to a week without going bad.
See? How simple was that. There you go, an all-natural soup that can be made in your dorm in less than 20 minutes and 20 bucks.