I am 37 years old, and I have never made chicken noodle soup before. I am not sure how that is possible. Though, I am the only one who really likes soup in my household, so a single serving of canned soup always made sense. And to top it off, I don’t find a Sunday afternoon cooking in the kitchen at the top of my list- EVER.
When I had COVID my aunt porch delivered the most delicious soup. It wade made from. Mrs. Grass soup mix. So today I tried it.
After some quick Googling and unclear directions of adding the chicken in pieces, I reached out to my mom.
Alright- cook the chicken. I can quick do the stove top version of boiling the chicken that I know how to do from my trusted cookbook- then I can shred it. Ahhh… but what do I add next and how. I am not good at winging a receipe.
The texts took a bit to come through, and I just started going with it. The clock was ticking down to tip off to the Badger basketball game.
I put in the extra noodles and there was little broth left at the end. The chicken is not shredded as well as I would want. But it was hard to shred as much as I wanted- the chicken was cooked but not fall apart cooked. My husband opened the fridge and noticed how “chunky” it is, as he said. Isn’t that a line of Campbell soup? That can’t be all bad.
One last tip-
It takes a team sometimes when I am in the kitchen.