Chicken Noodle Soup

Do you like chicken noodle soup? I do, but I never have it often. 

The Big island has been getting quite a bit of rain in the past few weeks. So much that I've been wanting a nice warm bowl of soup. Light yet filling. Does that even make sense? That's what it was. 

I found a quick and easy recipe from one of my favorite food sites, allrecipes.com.  This recipe serves 6. I doubled the recipe.

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast

• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
  
  

  Directions

  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
  
  
  A few tips& changes I made:
  
  
  1)  a rotisserie chicken or canned or some left over chicken can easily be used in this recipe. If so, just add the chicken at the last step, beginning of the simmer, to warm it up and not over cook it.  I had neither . I used boneless thighs that were raw so I cut them up and threw them in with all the veggies (or a few min after I started the veggies) in the beginning to sauté. The chicken gives the veggies more flavor and all that goodness makes for a better tasting soup.  I also added the seasonings at the beginning with the chicken n veggies. Why not give them more flavor? 
  
  
  After the chicken was cooked basically all you have to do is add the broth. Once that started to simmer I added the noodles to the pot and it cooked while the soup simmered. 
  
  
  2) what I would change about that last step (unless you will be eating right away and expect no left overs) is I would cook the noodles separately and add them to the soup when you're ready to eat. This way the noodles don't get soggy while it sits in the hot soup, waiting for you to scarf it down.   I took the pot off the stove as soon as they were al dente but I ddnt eat til 20-30 min later and by that time they were a little too soft for my taste. Season your soup to taste. I added garlic salt and was a bit more generous with the spices it called for. 
  Hope you like it! 
  - Ling

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