I wasn't sure exactly how much I needed to make but I overshot it and made enough to fill a Crockpot and then some. Needless to say this was one of 12 soups at the class, so there was lots to bring home. Then I still had about half a big pot of it at home as well. So we've had three or four meals of soup since last week and there is a big container in the freezer for sometime down the road.
I'll share a couple of quick additions I've made to the recipe since we moved to New Mexico. I add a heaping teaspoon of minced garlic (from a jar) and a half-teaspoon of New Mexico green chile (are you shocked?! ha.) in with the vegetables when I am sauteeing them in the first step of the recipe. I like getting the healthy benefits of garlic and chile and it adds a little depth of flavor too.
I often use canned white meat chicken in a pinch since it saves me half an hour prepping chicken breasts. I just break it up a little big with a fork in the can before I toss it in. I like Costco's Kirtland canned white meat chicken or I often use Swanson White Premium Chunk Chicken Breast in the 12.5 oz can. I usually use two cans for a full batch of soup, one can if I half the recipe. I do often half this recipe because we often can't eat all the leftovers in time. Just a cost-saving hint on buying Swanson chicken. It runs about $4.75/can in most grocery stores but at WalMart it's only $2.75 a can. Huge savings, so I stock up when I'm get to a WalMart store every couple of months.
I also play around a bit with the amount of chicken stock/broth I use because my family likes a lot of liquid in their soup. With a salad, grilled cheese, hot bread or cheese and crackers, this soup really hits the spot every time.
Get the recipe here: Bri's Chicken Noodle Soup. Hope you try it and enjoy it!
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