‘Tis the season for the creeping crud to come around… multiple times. All of my Facebook memories seem to be me complaining about needing a break from being sick and just wanting to feel better. This year has not proved terribly different. And now that my oldest son and husband have it – the world has indeed come to an end and they are all going to die. Not really, but you know exactly what I mean.
But, I’ll tell you – the last thing I want when I’m sick is canned nasty chicken noodle soup. It has too much salt and it just doesn’t hit the spot like “homemadesies”. So, this is what I make instead. It takes just a tad bit longer than canned soup but will feed you much longer and it tastes better. I make it when the first person gets sick… and we eat on it for quite some time.Print
- 2 Rotisserie Chickens – Meat picked off the bones and diced to bite-sized pieces
- 9 cups of water
- 3 Tablespoons Chicken Better Than Boullion
- 3 small bags frozen vegetable medley
- 3 Tablespoons Penzey’s Mural of Flavor seasoning
- Kosher Salt to taste
- Black pepper to taste
- 4 Cups Egg Noodles (cooked separately according to directions on the package)
Put water and Chicken Better Than Boullion in a stock pot. Bring to a boil . Add chicken, vegetables, and seasoning. Simmer for 15 minutes.
Serve with noodles in a separate bowl (keeps them from getting soggy and people can add as much or as little as they want to their bowl). Canned biscuits are nice too.
This makes enough for a family of 4 to eat for pretty much 3-4 days. If sickness runs through your family, like it does mine – you’ll need it.