When I was young my mother always prepared big pots of soup during winter storms. I could always count on a steaming bowl of soup to warm me when I came in from the cold on rainy, icy, or snowy days. So when the cold wind is blowing and sleet is falling like it did several times this week, I whip of a batch of chicken noodle soup for my family. I want to pass on the goodness that my mother shared with me onto my daughter. Here are the ingredients you’ll need to make quick chicken noodle soup:
Ingredients:
1 lb. boneless, skinless chicken breasts, rinsed, trimmed of fat, and cut into thirds
1 box (12 oz.) bow tie pasta
4 cans (14.5 oz.) chicken broth
4 chicken bouillon cubes
1 can (15 oz.) whole kernel corn, drained
1 medium onion, peeled and chopped
3-4 carrots, peeled and sliced into bite-size pieces
6-8 honey gold fingerling potatoes, cut into bite-sized pieces
Salt and pepper to taste
In a large saucepan cook the bow tie pasta in rapidly boiling water until its al dente (12-14 minutes). Drain and set aside. Meanwhile combine the chicken, chicken broth, bouillon cubes, corn, diced onion, carrots, and potatoes in a large soup pot over medium heat. Watch the chicken carefully and remove it to a platter when it’s no longer pink in the center; set aside, cool slightly, then cut into bite-sized pieces. Cook the vegetables until fork tender (about 30 minutes). Add the pasta and cubed chicken. Season with salt and pepper. I like to serve this soup with biscuits topped with butter and honey.
