Hello, hello, hello! Kyle here. A.k.a: Chief of Food Consumption and Secretary of Stealing Sample Bites.
It’s been a while since I posted something for you all to take a look at. I’m really happy that you all seem to have liked my previous guest post on a Guy’s Opinion on Body Dysmorphia and What I Find Attractive in a Girl.
This one isn’t about something similar at all, but vastly important nonetheless! This post is about my hearty chicken noodle soup!
Before I go on, let me just say thank you to my wonderful, beautiful girlfriend, Christine (He’s totally trying to earn brownie points here. I’m on to you.- Christine), for letting me submit another guest post!
I’m still new to blogging, although one blog post more experienced since last time, so keep that in mind as I just go for it.
Now, on to the soup! This is a recipe that I have been making a lot (probably once a week) up at Santa Barbara. It’s tasty, makes 4 big man servings (or 6 normal sized bowls), and it’s easy to make and store! Perfect college food, eh?
The story behind this soup begins with my younger brother’s Eagle Scout Court of Honor, or, more specifically, the dinner at said event. Basically Christine and I were left with several pounds of leftover pulled chicken. This sweet-savory chicken was originally intended for sandwiches, and both Christine and I originally planned to use it for just that. However, eating it in sandwich form for a few weeks straight didn’t seem too appetizing, so the plan quickly changed when Christine suggested that I try to make some chicken noodle soup for dinner one night.
We discovered two things that night: an amazing, easy to make chicken noodle soup recipe and a great use for all of our frozen, pulled chicken! I have been making and tweaking the soup ever since, and now I am going to share the recipe with all of you!
Note: Christine and I quickly learned that putting chicken noodle soup in a bread bowl is NOT the same as a chowder. It was necessary to speed-take pictures/stuff it in our mouths because that malevolent bread kept on soaking up all the liquid. You have been warned.
This hearty chicken noodle soup is wonderfully filling and has a well-blended chicken and vegetable taste, along with great textures and colors! It truly has a great combination of flavors which mesh and work together really well. The onions and celery really help to create the vegetable portion of the flavor, which balances out the stronger chicken flavor. The carrots give each bite the perfect amount of crunch. And if you make it with a saucy chicken, like Christine and I did originally, it is especially tasty.
Additionally, it’s an extremely flexible recipe. I have prepared it with several slight variations in attempt to make it more or less chunky, salty, and sweet and each time it has come out slightly different but delicious nonetheless!
So, without further ado, here’s the recipe!
- 8 oz spaghetti pasta noodles
- 1 tbsp butter
- 1 lb raw chicken, cubed
- 1 cup diced onions
- 1 cup diced celery
- 4 14.5 oz cans of chicken broth
- 1 14.5 oz can of vegetable broth (optional)
- 1½ cups thinly sliced carrots
- ½ tsp dried basil
- ½ tsp dried oregano
- Garlic salt and pepper to taste
- Cook noodles until al dente. Set aside.
- Melt butter in large pot. Add in chicken and cook fully, seasoning lightly with salt and pepper. Remove and place on a separate plate.
- Add onions and celery to pot and cook until soft, 5-8 minutes.
- Add in broth, cooked chicken, noodles, and carrots. Turn up temperature and stir.
- Season with dried basil, dried oregano, and garlic salt and pepper to taste.
- Bring to boil, then let simmer for 15-20 minutes or until carrots are soft.
- Serve and enjoy!
I hope you all enjoy reading this post and give the soup a try! It’s really delicious, especially with a baguette or on a cold day. Thanks again for putting up with my shenanigans, and hopefully I’ll submit another guest post sometime soon!