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of soup greens — found in the produce section of the supermarket (usually contains onion, carrots, parsnips, rutabaga, celery, dill and parsley)4 large boneless skinless chicken cutlets1 12 oz package of extra broad egg noodlesInstructions:1. Fill a pasta pot with water, and heat to boiling.2. While noodle water is coming to a boil, wash all veggies and herbs (except onions). Cut ends off carrots, parsnip and rutabaga. Cut carrots and parsnip in half and rutabaga into quarters and throw into a VERY large soup pot (no need to peel them — there are so many vitamins and nutrients in the peel). Next, throw in celery, parsley and dill. Peel onion, cut in half and throw into the same pot. Wash and throw in chicken cutlets. Cover with chicken broth- the liquid should go about 2 — 3 inches over veggies and chicken — if it doesn’t, just add in a bit of water until it does. Throw in the bouillon cube(s)and give a good stir. Bring to a boil, then lower heat and let simmer for about 30 minutes or until you can cut through the veggies easily with a fork and chicken is cooked through.3. By the time your soup is simmering, your boiling water should be ready. Put in noodles and cook according to package directions.4. When the soup is done (this is when your veggies are fork tender and chicken is thoroughly cooked, as described in step 2), skim the fat off the top with a large spoon (you will see little blotches of yellow, oily deposits at the top of the soup). I find that because I use skinless chicken cutlets, this soup does not produce very much fat at all, but, I like to try to eliminate what little fat I can find. (Even after doing so, if I refrigerate the soup, the next day, you may find a thin layer of fat at the top, which you can just “crack” right off. (If you are crazy about getting ALL the fat off, then you can refrigerate the soup for a few hours and do this, but, of course, you can’t serve the soup right away).5. See side note below before doing this step — Use a s

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lotted spoon to remove all vegetables and chicken. Put on plate. Using a cutting board, fork-shred chicken and place back in the soup. Cut up veggies into bite-size chunks and throw back in the soup. (I love onions but I DO NOT put them back in the pot. Personally, I just don’t like them in my soup). Throw dill and parsley back into the soup.6. To serve: Place a generous portion of noodles in each bowl and ladle soup with all the chicken, veggies and herbs on top. YUM!Side Note: People have very strong feelings about how they like their chicken noodle soup. Some people like it with all the chicken and veggies in it as described above. This is me — the more “stuff” in it, the better! But, some people only like carrots, or just chicken and carrots and none of the other veggies and herbs. So, if you have picky eaters, don’t throw everything back in the soup pot as described in Step 4. Just add what each person likes to each individual bowl. Usually, those picky people will also like their soup strained. If that is the case, after you take all the “stuff” out of the pot, put a large mesh colander over a large bowl and have someone help you dump the soup through the colander to strain the soup so it is nice and “clear.”You can freeze leftovers in individual portions. The one thing I would not recommend is freezing the noodles — they get mushy and fall apart. I just make new noodles each time I pull out a portion of soup.Bonus idea: If you are not using the chicken in the soup, it makes for an AMAZING chicken salad. I do not have an exact “recipe” for this, but, depending on how much chicken you have, mix a few tablespoons of Hellman’s mayonnaise, a squirt of Dijon mustard, a half teaspoon of honey, a splash of cider vinegar and salt and pepper in a bowl. Then add shredded chicken and mix well. You can add in chopped celery and onions or even apple, cranberries, grapes, or walnuts. Whatever add-ins you choose to include, the soup chicken makes a flavorful, juicy chicken salad unlike any other you have tried.</article></body>

Days Like Today You May Need A Bowl Of Comfort

Here’s how to make a satisfying chicken noodle soup in less than an hour

Tonight might be a good night to have some comfort food to ward off the stress of the day.

Usually, around this time of year, I make a big batch of chicken noodle soup anyway. Whatever does not get eaten for dinner gets put in the freezer in individual containers for when someone is feeling under the weather. I strongly hope I don’t need any extra this year, but, better to be safe than sorry.

If you have ever made a traditional homemade chicken noodle soup, you know it takes a good part of the day to make — at least four hours. Ain’t nobody got time for that! I have a recipe that takes less than an hour because I use boneless chicken cutlets instead of a whole chicken and boxed chicken broth instead of water. Don’t judge me and keep on reading!

Not only do the cutlets save time, but it makes this soup much healthier. My recipe eliminates most of the fat but none of the taste. The boxed broth is full of flavor and no one will ever know you used this shortcut. I know you naysayers are shaking your head in disbelief, but, I am telling you that this quicker, healthier version has all of the flavors you crave in a bowl of satisfying “Jewish Penicillin” and can be made in a fraction of the time. If you don’t believe me, I encourage you to try it for yourself!

Ingredients:

24 cups College Inn chicken broth (I ONLY use College Inn and yes, I know that sound like a lot, but that is how much you need. I like to use the large, 48 oz boxes. I use 3 boxes of 40% less sodium and one box of regular)

1 or 2 chicken bouillon cube — depending on how salty you like it — I like to put in only one, but my family likes it better when I use two

1 large container of soup greens — found in the produce section of the supermarket (usually contains onion, carrots, parsnips, rutabaga, celery, dill and parsley)

4 large boneless skinless chicken cutlets

1 12 oz package of extra broad egg noodles

Instructions:

1. Fill a pasta pot with water, and heat to boiling.

2. While noodle water is coming to a boil, wash all veggies and herbs (except onions). Cut ends off carrots, parsnip and rutabaga. Cut carrots and parsnip in half and rutabaga into quarters and throw into a VERY large soup pot (no need to peel them — there are so many vitamins and nutrients in the peel). Next, throw in celery, parsley and dill. Peel onion, cut in half and throw into the same pot. Wash and throw in chicken cutlets. Cover with chicken broth- the liquid should go about 2 — 3 inches over veggies and chicken — if it doesn’t, just add in a bit of water until it does. Throw in the bouillon cube(s)and give a good stir. Bring to a boil, then lower heat and let simmer for about 30 minutes or until you can cut through the veggies easily with a fork and chicken is cooked through.

3. By the time your soup is simmering, your boiling water should be ready. Put in noodles and cook according to package directions.

4. When the soup is done (this is when your veggies are fork tender and chicken is thoroughly cooked, as described in step 2), skim the fat off the top with a large spoon (you will see little blotches of yellow, oily deposits at the top of the soup). I find that because I use skinless chicken cutlets, this soup does not produce very much fat at all, but, I like to try to eliminate what little fat I can find. (Even after doing so, if I refrigerate the soup, the next day, you may find a thin layer of fat at the top, which you can just “crack” right off. (If you are crazy about getting ALL the fat off, then you can refrigerate the soup for a few hours and do this, but, of course, you can’t serve the soup right away).

5. See side note below before doing this step — Use a slotted spoon to remove all vegetables and chicken. Put on plate. Using a cutting board, fork-shred chicken and place back in the soup. Cut up veggies into bite-size chunks and throw back in the soup. (I love onions but I DO NOT put them back in the pot. Personally, I just don’t like them in my soup). Throw dill and parsley back into the soup.

6. To serve: Place a generous portion of noodles in each bowl and ladle soup with all the chicken, veggies and herbs on top. YUM!

Side Note: People have very strong feelings about how they like their chicken noodle soup. Some people like it with all the chicken and veggies in it as described above. This is me — the more “stuff” in it, the better! But, some people only like carrots, or just chicken and carrots and none of the other veggies and herbs. So, if you have picky eaters, don’t throw everything back in the soup pot as described in Step 4. Just add what each person likes to each individual bowl. Usually, those picky people will also like their soup strained. If that is the case, after you take all the “stuff” out of the pot, put a large mesh colander over a large bowl and have someone help you dump the soup through the colander to strain the soup so it is nice and “clear.”

You can freeze leftovers in individual portions. The one thing I would not recommend is freezing the noodles — they get mushy and fall apart. I just make new noodles each time I pull out a portion of soup.

Bonus idea: If you are not using the chicken in the soup, it makes for an AMAZING chicken salad. I do not have an exact “recipe” for this, but, depending on how much chicken you have, mix a few tablespoons of Hellman’s mayonnaise, a squirt of Dijon mustard, a half teaspoon of honey, a splash of cider vinegar and salt and pepper in a bowl. Then add shredded chicken and mix well. You can add in chopped celery and onions or even apple, cranberries, grapes, or walnuts. Whatever add-ins you choose to include, the soup chicken makes a flavorful, juicy chicken salad unlike any other you have tried.