William has been interested in cooking lately, which is a huge help around here. His current favorites are tacos and shortbread cookies. While he still needs someone in the general vicinity, he can pretty much tackle those on his own.
Today he wanted to try his hand at something new, and decided that chicken noodle soup was it. It turned out wonderfully, and was the best dinner I could ask for on a cold and blustery day.
Here is the recipe in case you have some chefs in your home:
Williams Chicken Noodle Soup
2 1/2 cups skinny egg noodles
12 cups chicken broth
1 tsp poultry seasoning
1 tsp black pepper
2 stalks celery, chopped
1 onion, chopped
4 carrots, pealed and sliced
1/3 cup cornstarch
1/4 cup water
1 whole chicken, cooked and chopped
Cook noodles in a large pot of salted boiling water. Drain and rinse.
In a large saucepan, combine broth, poultry seasoning, and pepper. Bring to a boil, then add carrots, onion and celery. Reduce heat, cover, and simmer for 15 minutes.
In a small bowl, whisk together cornstarch and water. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and then heat through.
Great with biscuits or crusty rolls!