My husband recently returned from a business trip with a horrible cold. I guess shaking 300 hands at a trade show will expose you to some pretty nasty stuff. (Seems like someone didn’t use the hand sanitizer I packed in his carry-on.)
None-the-less, he’s home now and I’ve got a weapon in my arsenal that will help kick his immune system into gear to get rid of this bug and raise his spirits with some home-cooked comfort food. I’ve got a variation of this called Chicken Soup Without The Soup but the broth is part of the magic in this steaming bowl of goodness.
Prep Time: 60 minutes
Ingredients:
- *2 large frozen skinless chicken breasts
- 1 large can or carton of chicken broth
- 3 large carrots
- 3 stalks of celery
- 1 can of corn kernels
- wide egg noodles (cooked and set aside)
- salt, pepper and garlic powder
Preparation:
- I buy a large bag of individual skinless, boneless, chicken breasts. They thaw in no time under cold water. Also, as a Weight Watcher, I can always quickly prepare just one for myself for a healthful lunch or if the rest of the family is indulging in pizza! This chicken also reduces the calories and fat you get from using a whole chicken with skin. A soup laden with fat can be too heavy for a tummy that is already upset or empty tummy.
Cook noodles according to directions, drain and put aside, You can use and pasta you like or even white rice!
Cooking:
Place thawed chicken in a large pot, cover with broth. Add water to cover chicken by 4 inches. Add seasoning to taste. Bring chicken to boil. add vegetables and let simmer for an hour. Take out chicken and shred. Return to pot.
I prepare the noodles ahead of time and put in the bowl as I ladle in soup. This keeps the noodles from becoming water logged and swollen! Ths way you can store our soup for a few days in the fridge or even in your freezer without it becoming mush!