One thing that I recently tackled that I need to do was to make dinners for a couple of families with new babies. It was great to get that done, and I know what a blessing it is to receive meals when you have a new baby in the household!
For both families that I had to cook for, I made homemade chicken noodle soup. Because I made these on different days and used my big 12 quart stock pot, I was able to feed my family both nights with some of what was left. (One of the nights, we also shared with neighbors, and another night, we gave the leftovers to my grandma.)
This isn’t a set recipe, because you have to do some tasting and judging for yourself. One of the benefits to that is that you can add more or less of different items, depending on what you like best.
The ingredients that I used (for our 12 qt stock pot, mind you, with enough to feed a couple of families — you can certainly cut down on the amounts for a smaller pot):
- 1.5 lbs of chicken breasts
- 2 bags of Inn Maid noodles (my Mom says these are the best, so that’s what I use too!),
- Celery
- Carrots (I used baby ones, because that’s what I had in the fridge)
- Chicken Soup Base — we use L.B. Jamison’s Chicken Soup Base — very good and worth looking around for!
Step One:
Step Two:
While waiting for the chicken to cook in the boiling pot, chop up your carrots and celery. Chop up as much as you want! For the large stock pot, I chopped up enough veggies to fill a cereal bowl.
Step Three:
Step Four:
Step Five:
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