I’ll bet this title got your attention but it’s not as bad ad it sounds. Bev makes food for our four legged children and this time by cooking chicken, carrots, sweet potatoes, and spinach in water – sometimes she roasts them. While different than the usual, chicken and veggies cooked in water is how stock is made so we decided to give this broth a try as soup even though it was a little sweet. The recipe we decided to use was Steph’s recently posted Crack Chicken Noodle Soup from her Plain Chicken Blog – check it out for some great pics.
For the soup, we cooked a couple more large breasts in the broth to get the cooked chicken we needed then adjusted her recipe for our eight cups of broth (hers is for 6 cups).
Chicken Noodle Soup - Adapted from Plain Chicken
4 cups chopped cooked chicken
10.75-oz can condensed cheese soup
8 cups chicken broth
1¼ cup milk
3 stalks celery, chopped
3 carrots, thinly sliced
1 oz Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2.8 oz package Hormel Real Bacon Bits (or your favorite)
1¼ cup shredded cheddar cheese
12-oz dried fine egg noodles, uncooked (we broke angel hair into 1½“ pieces)
Couple handfuls of frozen peas – we think they belong in chicken noodle soup
1. In a large pot, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, Ranch Dressing Mix and Bacon Bits.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles, peas, and shredded cheddar cheese. Cook until noodles are soft.
Despite the slightly off color (due to the spinach) and the sweetness, I thought it was very good and would make it again. Thanks Steph.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
1/13/18 Meal Date