Warmth in a Bowl

I love rain.  I love the way it sounds when it hits my roof.  I love the dark clouds and the way it smells outside after a storm...I don't like to be out in the rain so a rainy day like today gives me an excuse to stay inside and read or cook.  One of my favorite dishes to make when it is wet and drizzly outside is Chicken Noodle Soup.  This is one of those recipes that doesn't even have a recipe...it is a little of this and a little of that but it does take a few important ingredients.  Try it the next time the weather is cold and wet outside; your body will thank you for it!

This stuff is the best bouillon I have found AND it's organic.  I found it at Costco.  1 1/2  generous tablespoons will do the trick for a pot of Chicken Noodle Soup.  

I like a lot of noodles in my soup but you can add less.  About 1 1/2 cups of dry egg noodles is good for you if you don't like a lot.


Chicken Noodle Soup
*Jodi Jenson (These measurements are approximate. Add or subtract as you see fit)

4 chicken breasts, cooked and cut into cubes
3 medium carrots, sliced 
3 medium stalks celery, sliced
1 1/2 generous tablespoons of Better than Bouillon, chicken flavored
1 1/2 cups uncooked medium noodles
5 cups water
1/4 cup minute rice
Heat water, bouillon, carrots and celery to boiling; reduce heat.  Cover and simmer about 15 minutes or until carrots are tender.  Stir in noodles and chicken.  Heat to boiling; reduce heat.  Simmer uncovered about 10 minutes or until noodles are tender. Add Minute Rice and  Sprinkle with chopped parsley if desired.  Serve with garlic baguette and your favorite salad.  Enjoy!




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