Soup Week: Chicken Noodle Soup

The weather is finally turning a little colder here in the Deep South, which means it’s time for SOUP. I love yummy homemade soup, and we will be having a lot of it this winter. It’s easy, yummy, and most of the Hills in this Hang-Out will eat it without complaining. What’s not to love? This week’s posts will feature some new soup recipes as well as some of my “old” favorites. Hope you enjoy!

We spend most of our weekday time on the road these days. We go from ballet to soccer to church to the library to doctor and dentist appointments. We love being on the go and have purposely stacked our schedule so that we stay busy. However, that doesn’t leave much time for cooking elaborate dinners. Our favorite meals are ones that are easy, healthy, and everyone enjoys eating. Now that the weather has turned a little cooler (thank you, Lord!!) we will be eating lots and lots of soup. Chicken noodle is a particular favorite because we almost always have the ingredients on hand and everyone in the family will happily eat it!

This week, I had three leftover grilled chicken breasts in the fridge, so I cut them up and added about three cans of chicken broth, some leftover whole kernel corn, a handful of leftover fresh mushrooms, some chopped baby carrots, and a package of egg noodles. I would have preferred to add about a cup of chopped celery, but I didn’t have any on hand. I boiled it all together until the noodles were done.

Not a gourmet recipe, but one that we enjoy nonetheless. It’s even better that it is full of veggies, it’s cheap, and that my children say, “Oh goody! I love chicken noodle soup.”

Do you have a favorite soup that is quick and delicious?

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