I'm feeling a little under the weather.
CHICKEN NOODLE SOUP
3 chicken breast halves
2 stalks of celery, chopped
2 carrots, chopped
2 cans cream of chicken soup
6 - 12 ounces (dry) dumpling egg noodles
salt & pepper to taste
minced garlic to taste (can use 1 teaspoon minced garlic in a jar)
1 Tablespoon butter or margarine
1 teaspoon granulated chicken bouillon
Cook chicken in a large pot, approximately 3/4 full of water. After chicken is cooked, remove from pot and set aside to cool. Using the chicken broth in the pan, add the chopped celery and carrots. Cook until tender. Add the noodles to the broth and cook until tender. Stir in the cans of soup. Chop the chicken and add back into the other ingredients. Add the butter and other seasonings.
I'm not sure where the recipe came from originally. My friend B.J. made it for us one time when we were both sick. Her friend Pat had made it for her, and so on.
Last night I made it for myself.
I used the lesser amount of noodles, which is about half of a package. The more you add, the thicker the soup becomes. I normally add mushrooms also. And if I'm feeling picky I like the chicken torn rather than chopped.
The butter and the bouillon probably aren't really necessary but I add them anyway most of the time, just in case they contain extra healing power.
The first time I made it, the "large pot" instruction frustrated me a little... How large is large? I use my 4.5 Quart pot and it works out just fine.