When I need fast comfort food or something to help me feel better when I’m sick, I often turn to this Chicken Noodle Soup. It tastes like it has been cooking all afternoon. Broth from home canned chicken makes it taste even richer. Be sure to add the black pepper. It’s important to both the flavor and the medicinal value of the soup.
CHICKEN NOODLE SOUP (Pantry Cooking II)
4 cans (14 ounces each) chicken broth (7 cups)
1 can (15 ounces) sliced carrots, drained and chopped
2 tablespoons dried onion
Black pepper, to taste
1 can (12 to 13 ounces) chicken, drained and cut in chunks (1-1/3 to 1-1/2 cups)
1-1/2 cups medium egg noodles
Dried parsley
Combine chicken broth, carrots, onion, and pepper in a Dutch oven. Bring to a boil. Add chicken and noodles. Reduce heat; cook over medium heat 10 minutes or until noodles are done. Sprinkle with parsley before serving. Serves 4 to 6.
To use home canned ingredients: Use 1 pint of sliced carrots (drained and chopped) and 1 pint of boneless chicken (shredded or cut in chunks). Add the chicken broth from the jar to the soup.
