Thursday, June 7, 2012

Chicken noodle soup, sans chicken

Yes, I'm re-posting from my own blog. It's lame, but my baby got her 4 month shots this morning, so I will be snuggling with her instead of writing a cool and original post.

My mom makes the best chicken noodle soup. Whenever she comes to visit she makes a huge pot of it and then we store it in jars in the freezer to pull out on sick days or I-don't-feel-like-cooking days. What's cool about the recipe is that it was a mistake! Probably one of the best mistakes ever too. I finally got up the courage to make it a few months ago, though I've thought about it randomly ever since I left home. Do you ever hesitate to make someone else's recipe? I am always afraid that I won't make it as well and that would really upset me... so it always takes some convincing for me to make another person's recipe. Weird, I know. So here is my meatless adaptation of Mom's adaptation of Lion House Classic's Hearty Chicken Noodle Soup. That's a lot of adapting.

2 tsp. chicken soup base or 2 bouillon cubes
4 cups chicken stock, or water, or broth (I used stock for more flavor)
2 cups chopped carrots
1 1/2 cups chopped celery
1 bag of frozen peas (16 oz)
1 Family Size Cream of Chicken Soup
1/4+ cup evaporated milk
4 cups cooked rotini pasta

Heat the chicken base and stock/water/broth together. Add your carrots and celery (NOT the peas- yet) and cook until the veggies are tender. I cooked my noodles and then my peas while the veggies were cooking. Add cream of chicken soup and let that simmer for a few minutes. Then add the noodles and peas and evaporated milk (start with 1/4 cup and then keep adding until it's the thickness you want) and let that heat through.

Sorry for another soup in the summer... but it's a great meal to make and then freeze for busy summer days!

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