Homemade Chicken Soup = Warm Happy Kids

Today it actually SNOWED in SC!! Can you believe it?

This is the kind of meal that's perfect for a day like today. Especially since most of us are not prepared with appropriate snow attire....and my fingers and nose were freeeeezing!!! This EASY, homemade (as it's gonna get) chicken soup is sure to thaw you all that way to your toes.

Quick Easy Chicken Soup

What you'll need:

Chicken Broth (2 boxes or large cans)

Rotisserie Chicken (1 - shredded or chopped)

Egg Noodles (8-12 oz.)

Carrots (fresh raw - 4 whole or 1/2 a bag)

Celery (fresh raw - 4 stalks)

Onion (1/2 a big one)

Poultry Seasoning - 2 tbsp (do not substitute)

Salt & Pepper

Butter -or- Olive Oil

Begin to boil (most of) the chicken broth in a large pot. Keep some out so that you can add at the end if needed. You're going to use this to boil the noodles instead of water (but you will NOT strain the noodles). I bought carrots that were already chopped and then just chopped them a little finer. You can also use whole carrots but you will need to peel and then chop them. The carrot pieces should be small or thin so that they don't take a long time to cook. You will then need to wash the celery and chop it into small slices. Then repeat with the onion. Chop as much veggies as you want. If you're not a veggie person then leave them out or keep it light....but the celery and onions most of all add great flavor to the broth.

Heat a large skillet with a little butter or olive oil and then add your veggie mix. Sprinkle with salt & pepper and continue to mix and saute. You'll want to keep this over medium heat for about 10 minutes but stir it every minute or so to keep it from scorching on the bottom. Trust me, this happens quickly :)

I usually buy rotisserie chickens when they go on sale and then I pick off all the meat, chop it, and freeze it in a freezer safe baggie. Then the morning of making this soup I'd move the bag to the refrigerator to thaw. If you didn't do this then you'll want to get your chicken picked off the bone and chop it up (just bite size....not too small).

While you're chopping chicken and waiting for the veggies to get tender enough add the egg noodles to the boiling chicken broth. Set the timer for the time listen on the bag. It's usually about 8-10 minutes. When the timer goes off add the chicken and veggies to the noodles and broth. Then add poultry seasoning and season to taste with salt and pepper. Now add the extra chicken broth if needed, and stir. You can see that I like my chicken soup thick but you can thin it as much as you want with more broth, or water if you run out. Put a lid on the pot and let it cook together for about 5 minutes.

I feel warm already!!