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Tis the Season for Soup

Every tissue station in our home was empty, and this forced me to go to the grocery. Really, there was something I needed far more than aloe Kleenex. I needed a pot of soup, and not just any soup. I needed a certain, simple, and simply wonderful soup.

We are headed into the peak of flu season, and boy do I have a treat for you. Whether you are well, sick, or sick of being sick, this is a winner. I venture to say that my dear daughter-in-law’s recipe is destined to become a favorite for you as well. 

                               Blake’s Chicken Noodle Soup

4 chicken breasts
4 celery sticks chopped
4 carrot sticks chopped
1 large onion chopped
1 family size can of cream of chicken soup (23 oz.)
1 carton of chicken broth (Swanson’s)
½ package yellow egg noodles (medium size)

Bake the chicken at 350 degrees for 30 minutes; dice when cooled
Sauté celery, carrots, onion in a pan with olive oil
Add diced chicken and toss for flavor
Heat broth and canned soup in a stockpot
Add all ingredients except noodles
Cook until heated through
Add noodles and simmer for 20 minutes