Wednesday, April 20, 2016

Chicken Noodle Soup

Chicken Noodle Soup

This soup is easy and delicious and sure hits the spot on a cold winter day:

2 chicken breasts (best if they are on the bone, but boneless works, too)

2 quarts (or so) water

8 bouillon cubes (I prefer Better Than Bouillon, but it’s not available in Japan)

2 cups chopped celery with leaves

2 cups chopped carrots

1 onion, diced (In Japan, large green onions are used a lot and that's what I used for this soup)

1 small package frozen spinach, optional


Salt, pepper, garlic granules (for seasoning- to taste)

In Japan, noodles are very much a part of the diet.  They sell these wonderful udon noodles frozen.  I got five of these blocks for less than a dollar.  They are just delicious. 

I put two of these blocks of noodles in the soup.  At home, I use about 3 oz. of noodles.  I pre-cook them, then add them.

Put the chicken  (you can put it in frozen) in a large pot with the water and bouillon.  Boil until chicken is tender.  Remove the chicken and add the vegetables.  When cool enough, chop up the chicken and put it back into the soup.  Let simmer for at least an hour.  Add the noodles.  Serve with crackers and cheese. 

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