~ Chicken Noodle Soup ~
So easy, a college freshman can make it!
Thanks to Nadia for adding me to the blog!
So, today, Trent and Nadia were sick. So sick that Trent couldn't make it to our math-date. We'll see how this next test goes for both of us... we're so behind.
Anyways, Nadia put something on facebook about wishing her mom was there to make her some chicken noodle soup. Now, I am by no means an expert, but I can put chicken and noodles together and make someone happy! So I did. After doing great on a test, and enjoying the fantastic spring weather we've been having, I was in the mood to do something productive and helpful. Here ya go!
So easy, a college freshman can make it!
Thanks to Nadia for adding me to the blog!
So, today, Trent and Nadia were sick. So sick that Trent couldn't make it to our math-date. We'll see how this next test goes for both of us... we're so behind.
Anyways, Nadia put something on facebook about wishing her mom was there to make her some chicken noodle soup. Now, I am by no means an expert, but I can put chicken and noodles together and make someone happy! So I did. After doing great on a test, and enjoying the fantastic spring weather we've been having, I was in the mood to do something productive and helpful. Here ya go!
Chicken Noodle Soup (a la Angela)
Ingredients:
One package of Egg Noodles
3 Boneless Chicken Breasts
4 cups of water
4 cubes of Chicken Bouillon
Prepare the noodles according to directions. While the water is boiling, chop chicken breasts into roughly 1 cm cubes. Fry these cubes in a frying pan, until large chunks can be cut in half and be white all the way through. Drain the water from the noodles and set aside. Prepare 4 cubes of chicken bouillon according to directions, using the 4 cups of water. Combine the noodles, broth, and chicken. Voila!
Note: This recipe is easy to manipulate. For example, I use Ramen seasoning packets instead of bouillon, and I add it directly to the pasta water, without draining the noodles. You can also add vegetables to the mix.
Ingredients:
One package of Egg Noodles
3 Boneless Chicken Breasts
4 cups of water
4 cubes of Chicken Bouillon
Prepare the noodles according to directions. While the water is boiling, chop chicken breasts into roughly 1 cm cubes. Fry these cubes in a frying pan, until large chunks can be cut in half and be white all the way through. Drain the water from the noodles and set aside. Prepare 4 cubes of chicken bouillon according to directions, using the 4 cups of water. Combine the noodles, broth, and chicken. Voila!
Note: This recipe is easy to manipulate. For example, I use Ramen seasoning packets instead of bouillon, and I add it directly to the pasta water, without draining the noodles. You can also add vegetables to the mix.
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