Here is a very easy and quick chicken noodle soup recipe for those who are time poor but still want something that tastes good. It should take you around 10-15 mins to prepare and will serve approximately 5-7 people depending how much you each want.

Personally I prefer richer cooked from scratch chicken noodle soup recipes to this one, but this recipe as I said is a quick, hence we have to use precooked chicken and packaged or pre made chicken stock, still it tastes good though.

Ingredients:

2- 2/1/2 Cups of cooked chicken pieces.

1350ml (45 fl oz) of chicken stock ( broth)

2 Medium sized celery stalks

3 medium carrots

1 medium to large onion

Noodles - preferably choose a short smallish egg noodle shape enough to serve around 5-7 cups of soup

pinch of salt

pinch of pepper

Instructions:

You’ll need precooked chicken to make this recipe fast, but you could cook your own from scratch, and for this chicken noodle soup recipe it really doesn’t matter how the chicken was cooked. You can sliced up your chicken into little bite sized pieces or pull it apart roughly if you prefer. Its always nice to use chicken breast when you are making chicken noodle soup, but again it’s up to you.

Chop up your celery carrots and onions into small pieces.

In a large saucepan add your chicken stock ( broth) a pinch of salt and pepper as well your chopped up vegetables and your chicken pieces. Bring this up to a boil on a high heat then reduce the heat down to a medium temperature and cook it until the vegetables are done properly. It should take around 15 minutes.

While you are cooking this you should cook your noodles in a separate pot of boiling water. I find it best to not fully cook the noodles in the boiling water, instead before they are fully cooked, drain them and add them into the chicken soup and allow them to cook fully through with the rest of the ingredients. This will insure the noodles absorb some of the chicken stock for better flavor. When everything is done after the 15 minutes or so, taste it to see if it needs more salt or pepper, then its ready to serve.

If you need another chicken noodle soup recipe or more secrets to cooking better chicken meals go to the chicken recipe specialists chicken recipes now

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Mix up a delicious beginning to the Christmas holiday with our Christmas Cheese Balls and Christmas Punch recipes. These recipes take only minutes to prepare. Keep the ingredients on stock to whip up something special for those unexpected holiday drop-in guests.

Christmas Cheese Ball

1 large pkg. Philly cream cheese
Green tops of 8-10 green onions
1 pkg. dried beef garlic powder
Worcestershire sauce 3-4 tablespoons
1 cup cracker crumbs

Set your cream cheese out to soften. Chop the green tops of 8-10 green onions and pitch it in with the cream cheese. Now cut up the dried beef into small pieces and add to the cream cheese mixture. Add a tablespoon of garlic powder and 3-4 tablespoons of Worcestershire sauce (add little more if it is too stiff to mix). Mix it all together well, then form it into a large ball. Roll it in the crushed cracker crumbs to coat the outside of the cheese ball. Refrigerate overnight and serve it with your favorite crackers.

Christmas Punch

3 pkgs. Black Cherry Kool-Aid
1 can unsweetened pineapple juice
1 cup lemon juice
3 cups sugar
2 liter bottles of ginger ale

Combine the Kool-Aid, pineapple juice, lemon juice and sugar in a large pitcher. Stir until all ingredients are blended and sugar fully dissolved. Pour the punch base into a punch bowl and slowly add the ginger ale.

I mix up the concentrate and refrigerate it then add the ginger ale just before serving so it has a lot of fizz. Be careful when stirring as it will foam up and overflow your container if you stir it to fast or add the ginger ale too quickly - just like any soda. If you want to mix it up per glass it is 1/3 concentrate and 2/3 ginger ale to a single serving. Warning: Black Cherry Kool-Aid can leave a mean stain so don’t let small children carry it around the house.

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