Often when I was younger, I would find comfort in having Campbell’s Chicken Noodle Soup. It was one of those soups that I enjoyed when I was 100% healthy and when I was deathly sick.
The other day, my little sister asked me if I wanted to have a homemade version of chicken noodle soup and I gladly answered yes. The recipe she had was fairly simple and I believe it’s a much more healthier option than the Campbell’s canned version.
The following ingredients were:
• Chicken thighs cut into cubes (chicken breast is optional)
• Carrots cut into cubes
• Campbell’s chicken broth (can of box)
• Onions (medium-cut)
• Spaghetti noodles (keep them long or cut them short)
1. Cut all the ingredients (carrots, onions and chicken thighs).
2. Cook the spaghetti noodles on the stove in a pot of water. Once the spaghetti noodles are cooked, set them aside to drain.
3. Cook the chicken cubes on a pan seasoning with thyme, salt and pepper (season to your own tastes). Once the chicken is cooked, place it on the side.
4. Place a pot on the stove and pour in chicken broth until boiled.
5. Stir carrots into the broth and allow to simmer until half-cooked. Carrots take the longest to cook.
6. Stir spaghetti noodles and chicken into the broth and allow to simmer for another 5 minutes.
7. Last but not least, stir onions into the soup until soft. Then your soup concoction is ready!
The soup can be served with a number of items such as crackers or bread. I ate mine with crushed up crackers.
Cooking is a great way to de-stress and whenever I have time, I try to cook as much as I can. Playing with ingredients in the fridge is another one of my favourite past times. I’m fortunate enough to be brought up in a household where cooking is a cherished hobby and I hope to write some more recipes later on for you all. Take care once again and stay positive!
~Miss Happy Penguin