On a cold, windy almost Spring day, nothing fits the bill like a steamy bowl of chicken noodle soup. As a child I adored Campbell's chicken noodle soup with it's overdone noodles and it's microscopic small bits of chicken and overly salty broth. 
My taste buds have matured (an understatement at best!) and I like to make my own chicken stock and then doctor it up with a variety of fresh vegetables and wonderful egg noodles. There are times when I make this soup when it is more of a bowl of veggies and chicken with a little moisture thrown in versus a soup. But however it turns out, it's always very satisfying and comforting.
I am not going to write out a recipe for this as I don't really have one. I just make a light chicken stock, cut the chicken off the bone when cooked, simmer a variety of vegetables in the broth and in the end, put the chicken pieces back in along with pre-cooked egg noodles. I have found trying to cook the noodles in the broth doesn't always work and the noodles tend to be undercooked.
2 comments:
I used to love Campbell's chicken noodle soup, too. But, now that I've perfected making my own roasted chicken stock...there is no comparison. Wow, that looks good.
Move over, Campbell's! Your soup looks absolutely fantastic! I think chicken soup can solve everything!
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