Semi-Homemade Chicken Noodle Soup

Food Storage Spotlight:

This is definitely a winter ‘comfort’ food!  My mom made this soup for us after we had a new baby, and it has been a family favorite ever since.

Semi-Homemade Chicken Noodle Soup

4 C  dried noodles*

2 t chicken bouillon

4 c assorted mixed veggies

2 cans chicken

2 small cans cream of chicken soup

2 c shredded cheddar cheese

2 t chicken bouillon

Dash of garlic powder & onion powder

Seasoning salt to taste

Fill a big soup pot with 10 C water.  Bring to a boil.  Add noodles and bouillon and boil gently 25 minutes, adding veggies at appropriate time to cook them through.(diced carrots and celery add at the beginning of the 25 minutes, chopped broccoli add in the middle, corn and peas add at the end, etc).  When noodles and veggies are tender, add remaining ingredients and heat through.  Serve with bread—our favorite is homemade croutons—just cube some bread(white or wheat, homemade is best and day-old is fine) and toss it in a large fry pan with a little melted butter and oil, season generously with garlic salt, then cook over lo-med heat stirring occasionally until desired crispiness is reached.

*I use the homemade style egg pasta for the noodles in this recipe.  You can buy them at Costco by the dried pasta under the brand name ‘Country Pasta’.  These noodles stay good even after the soup sits in the fridge overnight—just add some chicken stock the second day since the noodles will absorb some more of the liquid.