The theme for this month's "Crazy Cooking Challenge" is Chicken Noodle Soup!
December's theme was fudge, but I had to skip that one. Fudge is so tempting for me since I love it so! I knew if I made fudge early in the month (the challenge is always on the 7th) there wouldn't be any left for anyone else. I played some mind games with myself this year and made a fudge that I wasn't really crazy about. It helped, I didn't have any!
Now, I am not a soup maker by any means! I guess chili classifies as a soup and I do make that alot. I did try chicken noodle quite a few years ago. It must have been pretty unmemorable since I never tried again!
I've been sick this week and didn't know if I would get my soup made. I had planned to make it earlier this week, but just couldn't. After some more rest today I decided to go ahead with it. I knew it would be nice to be able to have something easy to warm up and eat!
One of the rules for this challenge is that we have to find a recipe from another blogger. I found this one from Monica over at The Yummy Life. I swear it was designed with me in mind! The carrots and celery get diced up so tiny in the food processor you can't even tell that they are in the soup! Perfect! I'm not fond of alot of cooked vegetables, I like most of mine in the raw form. I didn't use celery in this recipe, I substituted celery seed. I had planned to use celery, but I couldn't buy a small enough amount. I even tried a salad bar and they didn't have any! We just don't eat enough of it for me to buy. I also left out the salt. I figured there was enough sodium in everything else without me adding more.
Saute garlic, onion, mushrooms, carrots, and celery (if using) until soft, approx. 5-7 minutes.
Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables.
Cook and stir for 1 minute.
Stir in broth and salt; bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
Cook for 10 minutes or until noodles are tender.
Enjoy! I cooked mine a little longer so my soup is a little thicker. I loved it!
Creamy Chicken Noodle Soup
Servings: 8 (1-1/2 cup servings)
adapted from Monica at The Yummy Life
•1 tablespoon olive oil
•1 garlic clove, minced
•1 cup diced onions
•1 cup diced mushrooms
•1 cup diced carrots
•1 cup diced celery (I used celery seasoning)
•1/3 cup flour
•1/2 teaspoon dried oregano
•1/2 teaspoon ground black pepper
•1/4 teaspoon dried thyme
•1/4 teaspoon poultry seasoning
•6 cups fat-free, low sodium chicken broth
•1 teaspoon salt
•2 cups cooked shredded chicken (shred a rotisserie chicken or cook your own*)
•1 (12 oz.) can evaporated skim milk
•2 cups uncooked pasta (whole grain recommended)
Heat a Dutch oven or large pot on medium-high, add olive oil. Saute garlic, onion, mushrooms, carrots, and celery until soft, approx. 5-7 minutes. Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables. Cook and stir for 1 minute. Stir in broth and salt; bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add chicken, milk, and noodles; cook for 10 minutes or until noodles are tender. Taste and add more salt, if needed.
Be sure to stop by The Yummy Life and check out all the recipes!
I'm the official "Pinterest" pinner for the Cooking Challenge. I pin all the recipes from the challenge to separate boards each month. It sometimes takes a few days, but I get it done! If you'd like to check out past recipes, here's the link to my boards: Pinterest.
Thanks for stopping by!