Chicken Noodle Soup

I've never been a big fan of chicken noodle soup. At school when we could choose between chili and chicken noodle soup, I always picked chili. When I browse the shelves of canned soup at the store, I never choose it. The only time I tried to make it, I just kind of winged it, threw some things together into the crockpot because I figured, "Hey, how can you really mess up Ckn. Noodle Soup?" Turn out -- You. Can. That is the only thing I've ever made that Jeremiah and I have ever detested so much we threw it out. That was during our first year of marriage, so it's been awhile since I've attempted it again!

Both boys were feeling under the weather over the weekend, so even though it was hot I decided to go for it. I chose this recipe from my "Fix-it and Enjoy-it: 5 Ingredient Recipes" cookbook. It was indeed easy and fine. I mean, it tasted like typical CNS to me. Bland. But please don't let that keep you from making it. It was good as far as CNS goes. I will probably even keep it as my recipe because I thought it was a good option and easy to make. I even pureed some up in the food processor for Zeke! He thought it was pretty good (at least he didn't turn it down). I think more than anything he was excited to be eating the same thing as Mommy :0) I figured it would be ok for him because the noodles and vegetables were pretty soft and the chicken was in tiny pieces. Enough commentary... here's the recipe.

Chicken Noodle Soup
2 1/2 qts. chicken stock (I just used the chicken broth I had made when I cooked up the chicken leg pieces I used and then added in a can of ckn. broth I had on hand)
1/2 c. diced celery
1/2 c. diced carrots
8 oz. pkg. egg noodles
2 c. cooked, diced chicken (this is where I cooked up chicken leg pieces and pulled enough meat off to make 2 c.) 

1. Bring stock to boil in a medium sized stockpot. 2. Add celery and carrots. Simmer for about 7 minutes, or until vegetables are tender, but not overcooked. 3. Add noodles and chicken. Return soup to boil. Continue to cook another 5-7 minutes, or until noodles are tender but not mushy. 4. Taste for salt, and add only if needed. 

To life... full of trying to like chicken noodle soup.