I love soup. It just makes me happy.
What I don't like is it taking for-ev-a to make. I also am not a fan of the crappy stuff from a can after learning this delish recipe.
(Adapted from Rachel Ray)
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
2 quarts of chicken stock
1 pound chicken breast tenders
1/2 package of egg noodles
Place a large pot over moderate heat and add 1 quart of chicken stock. Add chicken tenders and cook covered for 8 minutes. While chicken is cooking, chop veggies. Remove chicken from pot and toss in the kitchen aid mixer to shred. (Use the paddle attachment, put it up to 5 or 6 and shreds it perfectly!) Add the veggies, 2nd quart of stock and bay leaves to pot and cook for about 7 minutes before adding the egg noodles. Cook for another 7- 8 minutes or until noodles are tender. Add chicken back in to heat through and season with salt and pepper to taste. If soup is too thick add up to two cups of water to thin out.
So good and so quick- perfect for a cold weeknight. I make mine with a side of Cheddar Bacon Bay Biscuits- since they only take 10 minutes they're the perfect side. Yum!