by Karla Pantenburg Moore
uggghhh It’s that time of year again..Flu Season. Yes, it got me! Yesterday I felt like death warmed over or, something a truck decided to squish. No way was I going to do any major cooking. Luckily, I have a very well stocked pantry, so Pantry Chicken Noodle Soup came to the rescue. Yes, I know this isn’t as good as the boil a chicken, make the broth and noodles type. But, in a pinch, it turned out down right tasty.
In a large 4 qt saucepan bring about 2 qts water to a boil.
To that add:
2 cubed potatoes
2 med carrots (peeled & diced)
1 stalk celery~diced (I used dried)
1 TBSP. Dried Onion
1/4 tsp. Dried Garlic
1 TBSP Dried Chives
Pepper to taste
(If you have dried veggies, this is a great way to use them)
Boil for about 5 minutes.
1/2 package of Kluski noodles or whatever type floats your boat!
1 (12.5 oz) pkg. Canned Chicken (Add broth and all)
1 (32 oz.) pkg Chicken broth (or broth base equivalent)
Simmer for another 5 minutes or so until the noodles are done.
You can just boil the veggies and noodles in the broth. But, I’m trying to cut down on salt and wanted more liquid in the soup. Therefore the added water in the beginning.