Amery's Chicken Noodle Soup

Amery sent over her favorite recipe to this classic soup.  We were able to email about ways to amp-up the nutrition in her recipe.  Here is what she wrote (ideas follow her recipe):

Here is my favorite chicken noodle soup recipe. My kids love it and every kid family I have ever cooked it for, the kids eat it all.  

8 c water

7 cubes chicken bouillon 

(can substitute above with 7 cups chicken broth and 1 cup water)

1 clove garlic

1 chicken breast half (I like dark meat, so I use a chicken thigh)

1 c chopped celery

1 c chopped carrot

1/2 c chopped onion

3/4 tsp basil

1/4 tsp thyme

dash of pepper

2 c uncooked egg noodles

Add water, bouillon, carrots, celery, onion, seasonings and uncooked chicken breast to a large pot and bring to a boil.  Watch chicken and removed when it is fully cooked (about 10 minutes).  Shred it and return to soup.

When you have removed the chicken to cup up, add the egg noodles to the soup and continue to boil for 10 minutes.  Ready to serve when chicken is back in the soup and the egg noodles have boiled for 10 minutes.

Here are some thoughts on making it more nutrient-rich:  add more carrots to get a higher ratio of veggies, try to avoid bouillon (I wrote a bit about this in my previous post) because it is loaded with things like msg, modified corn starch, & lots of sodium in general (peek at the ingredients of yours and see what it's got-  maybe it's different).  A easy alternative if real broth is not an option is the organic Better than Bullion that you can get at Costo (or wherever).  It has more real flavor (as opposed to just salt) and pretty straight-forward ingredients.  Egg noodles are really tasty, but again, don't have much to them.  A whole grain pasta would be a great add here, or better yet, make a quick pasta dough with whole grain flour and throw it right into the soup.They will absorb all the flavors from the broth and be so good.  Here is the pasta recipe I use.  It takes less than 5 minutes:

1 egg

1/2 teas. salt

1 tsp italian herb mix (optional)

1 cup whole grain flour (any kind…wheat, rice, spelt)

2 Tbs. cold water

mix dry ingredients, make a well and mix in beaten egg and water.  Roll out on flat surface & cut into desired length/shape.  Keep in mind that it will expand, so cut smaller than you think.  Add to simmering soup.

What do you like to add to you chicken-noddle soups?

I really like the flavor that celery seed and fresh thyme add to mine.  

I also prefer a creamy chicken-noodle (even though it is more fattening!).

Please share!

Ashley