Chicken Noodle Soup…Not Just for a Sick Day!

Big Guy made the first pot of chicken noodle soup in a quest to elevate that which came in a can.  No offense, canned chicken soup can be delicious especially when you don’t have time to make it.

I remember saying in an earlier blog that Big Guy and I tend to follow the recipes the first time without wavering on any ingredients or directions.  In the case of this soup, we do still have the basic ingredients of carrots, celery, onion, and chicken.  We elevated our soup by roasting the chicken prior to adding it to the pot.  In addition, instead of water we use chicken stock.  Finally, we added lots of Reames egg noodles which, with time, will give the soup a thick and creamy base.
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I love the Carondelet Kitchen version of this soup since it freezes well.  As a bonus, I keep extra noodles in the freezer to add to the reheated soup.  The perfect meal for a fall and rainy day!  

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