Chicken Noodle Soup

Chicken Noodle Soup

I generally keep politics to myself but this year’s election was extremely tense that I thought I might bring it up just for a moment. Feel free to skip to the recipe if you wish to not read what I have to say.

Our country is divided.  At 50% to 48%, the results of the polls clearly show it. Social media, prevalent for the first time ever during a Presidential election, shows it too.  Things people said to one another were rude, embarrassing, and downright disrespectful.  These are my Facebook “friends.”  Wow!

To me, this is not OK.

In order for the United States to continue to be one of the greatest countries on Earth, it is important that people, starting with me and you, come together.  Our leaders must follow suit.

We can’t change the results of the election, but we can change how we treat one another. Don’t agree with me, but don’t disrespect me because I voted differently than you.  Continue to let yourself be heard, but do it in a way that doesn’t make you sound like an idiot.  Stand up for what you believe in, but don’t spit in the face of others to get your point across.  Treat others as you wish to be treated, its not hard.

In 4 years, this country will vote again, I hope for my sake, and the sake of my children, that they don’t have to witness what I’ve read during these past few days.

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Now that I have got that out of my system, let me talk about something I think most everyone can agree with and that is the comfort a nice warm bowl of chicken noodle soup provides.

It is one of the easiest soups to make and with a few shortcuts you’ll have it on the table in no time.  Enjoy!

***Note: To save time, I use a store bought rotisserie chicken.  I get 2 meals in one because I only need some of the chicken for the soup.  Also, I cook the noodles separate.  I feel that when the noodles are cooked with the soup, they tend to absorb too much of the liquid.***

Ingredients: 1 tablespoon butter 1 large onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 2 (32 oz cartons) low-sodium chicken broth 1 (14.5 oz can) vegetable stock 2 cooked chicken breasts, skin removed, and shredded or chopped 1 cooked chicken thigh or leg, skin removed, and shredded 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Salt and Pepper to taste 1 package of store bought noodles (I use Mrs. Millers Extra Wide Egg Noodles) In a large soup pot or dutch oven, melt butter over medium heat. Add onion, celery, carrots and cook, stirring occasionally, until slightly tender, about 10 minutes. Add basil, oregano, salt and pepper. Stir. Add chicken broth and vegetable broth, stir. Add chicken, stir. Bring to a boil, then reduce heat to a simmer cover and cook for 30 minutes to 3 hours. About 20 minutes before ready to serve, fill a separate large pot with water, bring to boil and cook noodles according to package.  Drain and set aside. Add noodles to the bowl, ladle soup over noodles and enjoy!

Big Ole’ pot of soup

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