Sometimes you just need a simple chicken noodle soup that reminds you of Grandma’s house. Follow me… I’ll show you the way to Grandma’s.
Start off with GOOD chicken stock, shredded roasted chicken, kosher salt, cracked white pepper, some butter and the best egg noodles around! Believe it or not, this package of egg noodles is frozen. I find them in the frozen foods section near the frozen loaves of bread and other prepared frozen foods, etc.
There are instructions on the back of package to thaw them slightly in the microwave before boiling them in the stock. Hit it some with radio waves (in the microwave for about 45 seconds) and then separate the noodles by dropping them a few at a time into the boiling chicken stock – be careful, they’re hot!
Tonight I’m only using half of the package (and will put the other half back in the freezer for another night). I give them a few slices with a knife – so they are a bit smaller and fit nicely on a large soup spoon.
When the noodles are just about done, drop in the chicken and a pat of butter… stir well. Once the chicken is warmed the noodles will typically be done… taste for salt/pepper and add as much or as little as you want.
Enjoy your soup… it’s simple. It’s fast. It’s easy… and you’ll be surprised how GOOD this tastes. Takes you right back to Grandma’s kitchen table…
I’m simply amazed at how the soup creams up just a tad… the flour from the frozen noodles falls off as the noodles are cooking and thickens the soup just slightly. And the butter? Wow… you can’t go wrong with butter giving it all a silky finish.
Tonight we serve up our soup with Red Lobster’s Cheddar Biscuits … excuse me, dinner’s ready!
enjoy your time in the kitchen…