Sunday Supper Sisters: Chicken Noodle Soup

This week was a tough one at the our houses. Both family's had a touch of pneumonia, some dr's visits and a few trips to the pharmacy. Thank goodness we had a staple that everyone needs for such occasions: chicken noodle soup in the freezer.

Once we assembled all the necessary ingredients (the noodles are there for fun... we didn't use them when we made the soup for the freezer. However, if you are going to eat the soup today, go ahead and throw them in!). We diced 2 onions, sliced 2 celery stalks and 3 carrots. We made our carrots look like hearts because, come on... how cute! Click on the recipe below for a printable version on allrecipe.com

Ingredients

Servings: 8

Sautee vegetables in oil until softened, add thyme, stock and shredded chicken meat. Bring the soup to a boil. Reduce the heat and simmer, until the vegetables are tender and the flavors meld, at least 15 minutes. Stir in the noodles and cook until just tender, about 8 minutes depending on the noodle. Add salt and pepper to taste and serve immediately.

At this point I always feel like I want to eat the veggies up. Oh look... celery, onions, and carrots, must be soup time at my house.

Sautee those veggies up in about 2 TBSP of oil until softened.

Throw in the 3 cups of chicken and 1/2 tsp of dried thyme leaves.

Add 8 cups of chicken stock, or water and chicken bouillon. You want a lot of liquid if you are going to be cooking your noodles in the soup.

Bring to a boil

Once the soup is boiling, reduce heat to simmer and let simmer for 15 minutes. After 15 minutes you are ready to put in the noodles or freeze the soup.

This time we went ahead and froze the soup!